FRIED EGG PEACHES
This is such a cute dessert which will surprised all of your guests. It is like breakfast for dessert!-Doris Rokosh, Invermere, British Columbia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place cake on six dessert plates. Top with whipped cream and spread to resemble the white of a fried egg. Place a peach half, cut side down, on top. Sprinkle with nutmeg.
Nutrition Facts :
DEEP FRIED POACHED EGG OVER HEIRLOOM TOMATO
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a bowl with ice and water. Line a sheet pan with paper towels.
- In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat. After the water has reached a boil, turn off the heat. Crack each egg into a ramekin and quickly add to the water. Once you have added all the eggs, cover the pot and set aside for 3 minutes.
- Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking. Remove from the ice water and place on the prepared sheet pan.
- Spread the flour on a plate and put the beaten eggs in a shallow bowl. In another shallow bowl, stir the panko with salt and pepper.
- Carefully dust 1 poached egg in the flour, dusting off any excess. Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko. Coat with the panko and carefully place on a plate. Repeat with the remaining eggs.
- Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds. Transfer the fried egg to paper towels to drain. Repeat with the remaining eggs.
- Season the tomato with salt and pepper. Place 1 tomato slice on each plate and top each slice with an egg.
- BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch. Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.
FRIED PEACH PIE
Steps:
- To prepare the pie dough, beat together the butter, sugar, and salt for 3 minutes on medium speed in the bowl of an electric mixer. Add the egg and beat for 30 seconds. Add the flour and water and beat for 15 seconds. Turn off the machine, scrape down the sides of the bowl, and beat again for 10 seconds. Sccop up the dough with your hands and form it into a 1-inch thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Melt the butter over medium-high heat in a medium-sized saute pan. Saute the peaches and sugar until the sugar is dissolved, about 2 minutes. Add the jam or preserves, cayenne, and white pepper; cook, stirring frequently, for 3 minutes. Cool for 10 minutes.
- On a lightly floured surface, roll out the dough into a 16 by 11-inch rectangle about 1/8 inch thick. Cut out 6 5 1/4-inch circles. (For a more free-form shape, divide the dough into six pieces and roll out.) Place the circles on a baking sheet lined with parchment or wax paper. Fill the lower half of each circle with about 1/4 cup of the cooked peaches. Fold the top half of the dough over the filling and crimp the edges securely with a fork. Refrigerate for 20 minutes before frying.
- Heat 2 1/2 inches of vegetable oil to 350 degrees in a heavy 4-quart saucepan. Fry pies 2 or 3 at a time until golden brown, 1 1/2 to 2 minutes per batch. Drain on paper towels. Keep warm in a 200 degree oven until all the pies are fried. Serve immediately with ice cream.
SOUTHERN FRIED PEACHES
Make and share this Southern Fried Peaches recipe from Food.com.
Provided by LAURIE
Categories Breakfast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and halve peaches.
- Melt butter in skillet.
- Place cut side down in skillet.
- When edges are browned, turn over.
- Sprinkle with half the sugars and allow other side to brown.
- Turn once more and sprinkle with remaining sugars.
- Cook until sugars caramelize slightly, turning peaches to coat.
- Serve as is or top with whipped cream and chopped pecans.
Nutrition Facts : Calories 320, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 105.5, Carbohydrate 55.4, Fiber 2.6, Sugar 53.2, Protein 1.7
TIPSY PEACHES
Sweet fried peaches with a hint of whiskey...good as a side dish or on top of vanilla ice cream for a tasty dessert. Use a good quality whiskey for the best flavor.
Provided by MAGIRITARZ
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Add the peaches, and cook for about 10 minutes, stirring occasionally. Mix in the brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. Serve as a side dish or over ice cream.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 14.6 g, Cholesterol 7.6 mg, Fat 2.9 g, Protein 0.1 g, SaturatedFat 1.8 g, Sodium 27.5 mg, Sugar 14.5 g
PANKO-FRIED PEACHES
Provided by Marcy Masumoto
Categories Dessert Side Cocktail Party Peach Summer Deep-Fry Vegetarian Pescatarian Dairy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 5
Steps:
- Pour the oil to a depth of at least 3 inches into a deep-fryer, wok, or deep, heavy saucepan and heat to 300°F.
- Meanwhile, cut the peaches into 1/2-inch-thick slices. Spread the flour on a plate and spread the panko on a second plate.
- When the oil is ready, using chopsticks or tongs, dredge a peach slice in the flour, shaking off the excess, and then dip in the egg, allowing the excess to drip off. Finally, dredge the slice in the panko, covering it as evenly as possible with the light flakes.
- Carefully place the peach slice in the hot oil. It should immediately begin to bubble and hiss. While the first slice is cooking, continue to dredge and dip more slices in the flour, egg, and panko and add them to the oil. Fry no more than 3 or 4 slices at a time, making sure they do not touch one another, for about 1 minute, until evenly golden. Using a wire skimmer, transfer the finished slices to a wire rack set over a shallow bowl or pan to drain briefly. Serve piping hot.
DEEP FRIED PEACHES
This is a combination recipe-options include cutting the peach in half and filling cavity with an ammerato cookie or vanilla ice cream-put the peach back together-then fry!
Provided by Diana Adcock
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Take blanched, peeled peaches and roll in the 1/4 cup flour.
- Combine the remaining flour, sugar, coconut, cracker crumbs, cinnamon, ginger, baking powder and salt in a large bowl.
- In a smaller bowl combine the egg and 1 cup of milk.
- Fork into the the flour mixture.
- If the batter is to thick add a bit of milk.
- Pour oil into a large, deep saucepan so that its around 3 to 4 inches deep-heat to medium high.
- Dip peaches in the batter and then into hot oil.
- Fry for 3 minutes or until golden brown.
- The pan should hold 3 at a time without touching.
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