Jean Halberstams Deep Fried Peaches Recipes

SKILLET-FRIED PEACHES

Steps:

• Toss together peaches, lemon juice, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Melt sugar and butter in a large skillet over medium-high, stirring often, until mixture is bubbly, about 2 minutes. Stir in peach mixture. Cook, stirring occasionally, until softened and sauce is thickened, about 6 minutes. Stir in peach schnapps, and cook 1 minute. Remove peach mixture from heat, and let stand 5 minutes. Serve warm over vanilla ice cream.

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

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.

DEEP FRIED PEACHES

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.