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Baked Doughnut Peaches

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    Posted: 18 September 2013 at 02:37

After such a rich and delicious supper I decided a nice light and fruity dessert, which tied in with the starter, would be a great end to the meal. You can use any peaches or even pears but if you can find doughnut peaches I highly recommend using them.

What you need:
1 cup sugar
1 cup water
4 whole lemon verbena leaves or grated zest of 2 lemons
6 doughnut peaches
About ½ cup flour
1 large egg
1 packet butter Biscuits, crushed
½ tsp vanilla essence
2 tsp rum
Vanilla bean ice cream for serving

What to do:
Place the sugar, water, and lemon verbena leaves or lemon zest in a small saucepan and bring to a boil. When the sugar has dissolved, remove the mixture from the hat. Cool the syrup completely.
Skin the peaches. To loosen their skins and make peeling easier, Plunge the peaches into a pot of boiling water for 30 seconds and then into a bowl of ice water. Peel the skin. Carefully run a small paring knife around the stones, then poke the stones out, leaving a hole in the center.
Pour the syrup into a glass or ceramic dish (large pie plate will do) and place the peeled peaches in the cooled verbena syrup to macerate for at least 30 minutes, or up to 4 hours, turning them occasionally. Line a baking sheet with parchment paper or a silicone baking mat.
Place the flour in a small bowl. In another small bowl, whisk the egg to break it up. In a shallow dish, combine the biscuits with the vanilla and rum. Arrange the bowls of flour and egg and the dish of crumbs side by side. Remove a peach from the syrup and let it drain slightly, then dip it in the flour to lightly coat. Shake off the excess, then dip it in the egg to coat. Shake off any excess, then roll in the crumbs. Press the crumbs to pack them. Place the crumb-covered peach on the prepared baking sheet. Continue the dipping and crumb-coating process with the remaining peaches. Pack any leftover crumbs into the stone holes, dividing the crumbs between the peaches. The crumb-coated peaches can be refrigerated for up to 4 hours before baking.
When ready to bake, center an oven rack and preheat the oven to 180°C. Bake the peaches for 15 minutes. Rotate the pan from front to back and continue to bake for an additional 5 to 10 minutes, until golden on the outside and the peaches are tender when pierced with a tester. Remove from the oven and serve with vanilla ice cream.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 18 September 2013 at 02:59
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