Prep 30 mins
Cook 12 mins
Courtesy: Gale Gand Episode#: SD1A25 Gale Gand is one of the people I feel is a special and "people" chef. By that I mean she doesn't do pretentious desserts, she tries to give you fancy desserts that make you look good and yet are within your experience to make. Since I love peaches and beignes, this is a great combo!
- 1 1⁄4 cups all-purpose flour
- 3⁄4 cup fruity light white wine (recommend Pinot Blanc or Pinot Grigio)
- 2 egg yolks
- 1 tablespoon vegetable oil, plus vegetable oil, for frying
- 1⁄8 teaspoon salt
- 4 fresh peaches or 4 frozen peaches
- 2 egg whites
- 2 tablespoons granulated sugar
- confectioners' sugar
- creme fraiche (optional)
- Put the flour in a mixing bowl and make a well in the center.
- Pour the wine, egg yolks, vegetable oil and salt in the well and whisk the wet ingredients together.
- Gradually whisk the flour into the wet ingredients to make a batter.
- When smooth, set aside 20 minutes.
- With the tip of a sharp knife, cut the peaches in half from top to bottom.
- Pit them by unscrewing the 2 halves, pulling away from the pit.
- Cut each half into 3 even wedges (no need to peel them) and set aside.
- Heat the vegetable oil in a deep fryer or 2 inches of oil in a deep, heavy pot to 350º F.
- Using a mixer fitted with a whip attachment, whip the egg whites until soft peaks form.
- With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy.
- When ready to serve, fold the egg whites into the batter until completely blended.
- Working in batches to avoid crowding the pot, spear a peach wedge on a fork and dip into the batter.
- Drop into the oil and fry until golden brown, turning once.
- Drain on paper towels, sprinkle with confectioners' sugar and creme fraiche, and serve immediately.