Fried Peaches and Vanilla Bean Creme Anglaise - LIVE
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- Опубліковано 18 жов 2024
- Dipped in batter and fried these fresh peaches are amazingly delicious. Cover the fried peaches in cinnamon and sugar and served with from scratch vanilla bean creme anglaise sauce this fair food favorite is amazingly delicious.
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These deep fried peaches are easy to make and taste amazing. They are always a huge hit and the vanilla bean creme anglaise is seriously perfection.
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Crème anglaise
¾ C Heavy cream
¾ C milk
1 vanilla bean
4 large egg yolks
1/3 C granulated sugar
Cut the vanilla bean lengthwise and scrape out the seeds
Pour the Milk and cream into a pot and add the seeds and pod
Bring it to a simmer
In another bowl whisk the egg yolks and sugar together until they are light in color and ribbony.
Slowly pour the heated milk/cream into the eggs while whisking to temper the eggs
Pour the mixture back into pan and bring back to heat, stirring continually, until slightly thick, it will coat the back of a spoon
Strain into a bowl and place in a water bath of ice to chill quickly
Refrigerate until ready to use
Fried Peaches
1 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 Tbsp granulated sugar
3/4 C whole milk
1 egg beaten
2 Tbsp melted butter
3 Peaches cut into eights
2 Tbsp Flour for dusting
½ c sugar
½ tbsp cinnamon
Heat the oil to 375 F in oil over the stove or in a deep fryer
whisk the flour, baking powder, salt, sugar together
Add the milk, egg and melted butter and whisk until smooth
Slice the peaches and dust with some flour
Drench in the batter and shake off slightly
Fry for 1 - 1 1/2 mins each side
Roll in cinnamon and sugar while still warm
Serve with the crème anglaise
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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I agree with joanne-grace Alden's statement about 'freestone' peaches as opposed to 'cling' peaches. As the name suggests, the 'cling' peaches cling to the pit and it's so hard to get them off. Also, something that I did with our 'freestone' peach trees growing up was cut it along the north/south access and then twist it off of the pit. Then once it was off, I was able to cut the slices as thick or as thin as I wanted. With our 'cling' peach tree that we had at our house, my Mom would always use them for jam, because she could cut them off of the pit and it didn't matter how they looked. Hopefully that helps.
Thank you those are some good tips!
Yummy yummy. I will try it. Great job! Ashlee👍👍
Thank you! So glad you enjoyed it!
great job and great video, I have to make some now, I dont separate my Eggs much, but did you ever see the Egg separating cup? the Whites run thru the nose on the cup.
Love it ❤️
Thank you so much!
🍑 mmmmmm 😋 I’m definitely going to attempt to make this
It's delicious! I hope it turns out for you!
Would love to see how to make soft serve ice cream! Also would love to see how to mirror glaze a cake sometime when you can. Love the live videos, thank you! Dora
Thank you so much! I can add those to my list:)
I didn’t think peaches were ripe/in season in Utah until late July/August?
It could have been the season, I will have to look into that next time I get peaches!
'Freestone' peaches are easy to take apart. 'Cling' peaches not so much.
I have heard that from a few people, I will have to double check which type I'm buying next time!
Great video like the idea but loose the nails 💅 so u won't cut yourself