• 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 **

 Directions

SABAYON
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
genoise.

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.

Sabayon:

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
sauce.



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