Jean Halberstams Deep Fried Peaches Recipes
JEAN HALBERSTAM'S DEEP-FRIED PEACHES
Jean Halberstam, who was married to the Pulitzer Prize-winning journalist David Halberstam until his death in 2007, is a well-known, accomplished cook. To make this dessert for a 2005 dinner party at their home on Nantucket, she plunged skinless peach halves into a batter, then sizzled them in a bath of boiling Crisco - yes, Crisco; "Nothing else makes them as crisp," she said - until lightly browned, and rolled them in sugar. Her dinner guests could not believe how good these were.
Provided by Jonathan Reynolds
Categories project, dessert, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Mix the flour and salt in a large bowl. Form a well and stir in oil and egg yolks, then 3/4 cup very cold water little by little until the flour is incorporated. Add brandy and stir for 10 minutes until batter is smooth and a bit thicker. Let batter rest for at least two hours.
- Skin the peaches by dropping them in boiling water for 5 to 10 seconds and plunging them immediately into ice water. Peel off the skin, then sprinkle the peaches with lemon juice to prevent browning.
- When the batter is ready, beat egg whites stiffly. Stir 1/4 of the egg whites into the batter to lighten it, then gently fold in the rest, as you would for a soufflé.
- In a large, deep pot, heat the shortening to 360 degrees. Cut the peaches in half, remove their pits, dip them in the batter, and fry a few at a time in the hot oil until golden, 30 to 90 seconds per side. Don't put all the peaches in at once or the oil temperature will drop too much. As soon as the peaches are golden, remove them to drain on a rack or paper towels and quickly roll them in sugar to coat completely.
Nutrition Facts : @context http, Calories 1261, UnsaturatedFat 81 grams, Carbohydrate 50 grams, Fat 117 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 29 grams, Sodium 65 milligrams, Sugar 32 grams, TransFat 15 grams
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
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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RECIPE: FRIED PEACHES, JEAN HALBERSTAM'S DEEP-FRIED
1 cup sugar. Mix the flour and salt in a large bowl. Form a well and stir in oil and egg yolks, then 3/4 cup very cold water little by little until the flour is incorporated. Add brandy and stir for 10 minutes until batter is smooth and a bit thicker. Let batter rest for at least two hours.
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