Mary & Martha's Kitchen Recipe

Category	Chocolate
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Peche Royale Dans Son Panier Fleuri Recipe 1/2 c Flour 1/4 c Sugar 2 lg Eggs 1/2 c Milk Oil, for frying 4 ea Genoise, 3" layers ** 2 ea Peaches, ripe Pate a choux ** ----------------------------------SABAYON---------------------------------- 3 ea 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. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

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<h1>Peche Royale Dans Son Panier Fleuri</h1> <h2>Recipe</h2><p> <P>1/2 c Flour <P>1/4 c Sugar <P>2 lg Eggs <P>1/2 c Milk <P>Oil, for frying 4 ea Genoise, 3" layers ** <P>2 ea Peaches, ripe <P>Pate a choux ** ----------------------------------SABAYON---------------------------------- 3 ea Egg yolks <P>1/4 c Sugar <P>2 oz Grand Marnier <P>2 tb Water, warm <P>** 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. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans <div><a href='http://www.maryandmarthaskitchen.com/Peche_Royale_Dans_Son_Panier_Fleuri/35107/' title='Peche Royale Dans Son Panier Fleuri Recipe'>Peche Royale Dans Son Panier Fleuri Recipe</a></div>

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