CookEat Recipe
Battered Peach Wedges
Firm-ripe peach wedges with their skins left on, dipped in rested batter and fried before a light sugar dusting.
Method
Steps
Step 1
Gather the ingredients: 3 ripe but still firm peaches, about 450 g; the source specifies burrone peaches; 100 g plain flour; 1 egg, separated; 1 tablespoon olive oil for the batter; 1 tablespoon brandy; About 75–100 ml ice-cold drinking water, adjusted as needed; A pinch of salt; About 600 ml suitable frying oil, or enough for the pan; only part is absorbed; About 1 tablespoon sugar for dusting.
Step 2
Mix the flour, egg yolk, olive oil, brandy and salt with ice-cold water added gradually, starting with about 60 ml. Work thoroughly with a spoon until smooth and thick enough to coat fruit, not too runny. Cover and refrigerate for about 3 hours, keeping the separated white covered and refrigerated separately.
Step 3
Wash the peaches, remove the stones and cut into wedges that are not too thick, about 1.5 cm at their widest point. Leave the skins on unless you prefer the source-permitted peeling option.
Step 4
Immediately before frying, beat the reserved egg white to soft peaks and fold it gently into the batter. Heat the frying oil to about 170°C in a suitable deep pan. Dip the wedges in batter, allow excess to drip off and lower carefully into the oil in small batches.
Step 5
Fry for about 3–5 minutes, turning, until golden, the fruit is tender and the coating is fully cooked to 74°C. Drain briefly and dust with sugar after cooking. Serve warm, taking care with the hot fruit inside.
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