Beignets De Peche Sauce Vin Blanc Recipe

• 1 c. Flour, all purpose
• 1 tsp Baking pwdr, double acting
• 3/4 c. Lowfat milk
• 1 x Egg, large
• 1 Tbsp. Peach brandy
• 3 Tbsp. Cornstarch
• 2 c. Dry white wine
• 3 x Egg yolks
• 1 c. Sugar finish-----
• 6 x Peaches
• 1 x Vegetable oil for deepfrying
• 1 x Powdered sugar

1. Make the batter: In a blender or possibly food processor, blend all ingredients with a healthy pinch of salt till smooth.
2. Transfer to a bowl and let stand, covered, for one hour.
3. Make the sauce: In the top of a double boiler, whisk together the cornstarch and 1/2 c. wine.
4. Then whisk in the remaining wine, the yolks, and the sugar.
5. Cook over simmering water, whisking constantly, 20 min or possibly till it comes to a boil and is thickened and smooth.
6. Transfer to a bowl and keep hot.
7. Blanch the peaches for 1 minute in boiling water and transfer to a bowl of ice water.
8. Peel and halve, discarding the pits.
9. Dip the peach halves, patted dry, in the batter, coating thoroughly.
10. In a deep fryer, fry in 4" of 375 oil, turning once, till golden.
11. Transfer with slotted spoon to paper towels to drain.
12. Divide the sauce among 12 serving plates, place a peach half on top and dust with powdered sugar.
13. Serve immediately.
14. MM

flour, baking pwdr, milk, egg, brandy, cornstarch, white wine, egg yolks, sugar, peaches, vegetable oil, powdered sugar

Taken from cookeatshare.com/recipes/beignets-de-peche-sauce-vin-blanc-83275 (may not work)