• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Peche Royale Dans Son Panier Fleuri

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1/2 c Flour
  • 1/4 c Sugar
  • 2 lg Eggs
  • 1/2 c Milk
  • Oil, for frying
  • 4 Genoise, 3" layers **
  • 2 Peaches, ripe
  • Pate a choux **


3 Egg yolks
1/4 c Sugar
2 oz Grand Marnier
2 tb Water, warm

** See recipe for Genoise

Put the flour in a bowl and add sugar and mix.

Beat in eggs one at a time and, when they are incorporated and the
dough is smooth, add milk to make a batter.

Dip a ladle or a mold into the hot fat briefly and dip into the
batter. Put the ladle back into the fat carefully and fry until a "basket"
comes away from the ladle. Fry the basket until it's golden and drain.

Fit the genoise into the bottom of each basket.

Drop peaches one at a time into boiling water for 10 seconds to loosen
the skin, then peel, halve and remove the pit. Place a peach half on each

Form "handles" for the "baskets" out of Pate a Choux and bake them,
then secure to the baskets with thick chocolate icing.

Top each peach with sabayon and garnish with candy flowers.


Whisk egg yolks with sugar until they are light and lemon-colored.

Add Grand Marnier and continue whisking. Put the mixture over low
heat and cook carefully.

Add warm water in a stream and whisk to form a smooth light-yellow

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