• Aimee.Dillon

Fried Peaches and Creme Anglaise


Dipped in batter and fried, these fresh peaches are amazing delicious! Cover the fried peaches in cinnamon and sugar and served with vanilla bean creme anglaise sauce this will surely make an impact of Christmas day .... or any other occasion for that matter. Fresh peaches are only just starting to come into season by Christmas in New Zealand but there are some available from our Aussie neighbours.


I am usually quite health conscious but every now and then I like to have something naughty, and if your going to be naughty you might as well make it worth it! In saying that I don't have much experience in frying foods so I have found some tips and tricks to help you if you are the same. This Christmas I am going to try this in an air fryer... I will let you know who that goes!


TIPS AND TRICKS FOR FRYING FOOD

· get a deep fryer… okay so you can fry food without a fryer, but if you love fried foods it’s totally worth getting one – it will hold the oil at the perfect temp


· or an electric skillet – it also holds oil at the perfect temp but it’s not as deep so it’s not great for all fried food you might want to make.


· or a pot with a good thermometer. It takes a little more effort to keep the oil at the right temp – you’ll have to babysit it and constantly tweek but you can control the depth and everyone has a pan lying around, right?


· pick the right oil! there are a lot of options out there, and not one oil is good for everything. Olive oil is more sensitive to heat so it’s not right for deep frying. There is peanut oil, coconut oil, canola oil, vegetable oil, lard…. think about what your making and the flavor the oil you pick will add to your dish. I stuck with a simple vegetable oil for this but feel free to experiment!


· Have a jelly roll pan with a few layers of news paper, and then paper towels and then a cooling rack on top ready to go before you start frying. The peaches don’t take long to fry and you want to be ready to take them out right away so they don’t over cook and you can take them out immediately. You can just put it on the paper towels but the cooling rack will keep it crisp vs sitting on the oil and staying oily.


· in fact have everything ready to go before you start frying – the batter, the peaches, the cinnamon and sugar and the chilled sauce.


· fried peaches are best fresh so go ahead and prep everything ahead of time but wait to fry them until your ready to enjoy them!


TIPS FOR MAKING A CUSTARD SAUCE – CREME ANGLAISE


· I like to use an actual vanilla pod but you can use vanilla bean paste or vanilla.


· You use a vanilla pod at the beginning simmering to get that flavor through out but if using liquid vanilla or bean paste you need to add it at the end instead – after straining. Because simmering the liquid or paste vanilla will actually will make the flavor less strong.

. I like to beat my eggs and sugar together getting a lovely thick base. But you can just beat the eggs alone and dissolve the sugar with the liquid. It’s a personal choice. I feel it actually thickens faster this way but maybe that’s just in my head.


· have the eggs beat and ready to go before you heat the liquid, you don’t want the liquid to get too warm or simmer too long so you want to be ready for the next step.


· Obviously I keep repeating to prep – so here I go again – have the ice bath ready to go so the moment the sauce is thick enough. Since you need to be stirring constantly you don’t won’t be able to prepare it in the middle of cooking the sauce. The ice bath will chill the sauce quickly. If you put the warm sauce directly into the fridge you’ll warm the other foods and create a lot of condensation into the sauce.


· finally press plastic wrap directly onto the sauce, not just over the bowl, but pressed down onto the sauce so it doesn’t develop a “crust”


Ingredients:


Crème anglaise

· ¾ Cup Heavy cream

· ¾ Cup milk

· 1 vanilla bean

· 4 large egg yolks

· 1/3 Cup granulated sugar


Fried Peaches

· 1 C upall-purpose flour

· 2 tsp baking powder

· 1/2 tsp salt

· 1 Tbsp granulated sugar

· 3/4 Cup whole milk

· 1 egg beaten

· 2 Tbsp melted butter

· 3 Peaches cut into eights

· 2 Tbsp Flour for dusting

· ½ Cup sugar

· ½ tbsp cinnamon


Instructions


Cream anglaise


1. Cut the vanilla bean lengthwise and scrape out the seeds


2. Pour the Milk and cream into a pot and add the seeds and pod


3. Bring it to a simmer


4. In another bowl whisk the egg yolks and sugar together until they are light in color and ribbony.


5. Slowly pour the heated milk/cream into the eggs while whisking to temper the eggs

6. Pour the mixture back into pan and bring back to heat, stirring continually, until slightly thick, it will coat the back of a spoon


7. Strain into a bowl and place in a water bath of ice to chill quickly


8. Refrigerate until ready to use


Fried peaches


1. Heat the oil to 190C in oil over the stove or in a deep fryer


2. Whisk the flour, baking powder, salt, sugar together


3. Add the milk, egg and melted butter and whisk until smooth


4. Slice the peaches and dust with some flour


5. Drench in the batter and shake off slightly


6. Fry for 1 - 1 1/2 mins each side


7. Roll in cinnamon and sugar while still warm


8. Serve with the crème anglaise



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