Peche Royale Dans Son Panier Fleuri

• 1/2 cup flour, all-purpose
• 1/4 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 x vegetable oil for frying
• 4 each genoise
• 2 each peaches ripe
• 3 each egg yolks
• 1/4 cup sugar
• 2 ounces liqueur grand marnier or cointreau, orange flavor
• 2 tablespoons water warm

1. Put the flour in a bowl and add sugar and mix.
2. Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter.
3. Dip a ladle or a mold into the hot fat briefly and dip into the batter.
4. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle.
5. Fry the basket until it's golden and drain.
6. Fit the genoise into the bottom of each basket.
7. Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit.
8. Place a peach half on each genoise.
9. Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing.
10. Top each peach with sabayon and garnish with candy flowers.
11. Sabayon: Whisk egg yolks with sugar until they are light and lemon-colored.
12. Add Grand Marnier and continue whisking.
13. Put the mixture over low heat and cook carefully.
14. Add warm water in a stream and whisk to form a smooth light-yellow sauce.

flour, sugar, eggs, milk, vegetable oil, genoise, peaches, egg yolks, sugar, liqueur grand marnier, water

Taken from recipeland.com/recipe/v/peche-royale-dans-son-panier-fl-45475 (may not work)