*  Exported from  MasterCook  *
 
                     PECHE ROYALE DANS SON PANIER FLEURI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Masterchefs
                 Norleans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Flour
      1/4   c            Sugar
    2       lg           Eggs
      1/2   c            Milk
                         Oil, for frying
    4       ea           Genoise, 3″ layers **
    2       ea           Peaches, ripe
                         Pate a choux **
                         -----SABAYON-----
    3       ea           Egg yolks
      1/4   c            Sugar
    2       oz           Grand Marnier
    2       tb           Water, warm
 
        ** See recipe for Genoise
   
        Put the flour in a bowl and add sugar and mix.
   
        Beat in eggs one at a time and, when they are
   incorporated and the dough is smooth, add milk to make
   a batter.
   
        Dip a ladle or a mold into the hot fat briefly
   and dip into the batter.  Put the ladle back into the
   fat carefully and fry until a “basket” comes away from
   the ladle.  Fry the basket until it’s golden and drain.
   
        Fit the genoise into the bottom of each basket.
   
        Drop peaches one at a time into boiling water for
   10 seconds to loosen the skin, then peel, halve and
   remove the pit.  Place a peach half on each genoise.
   
        Form “handles” for the “baskets” out of Pate a
   Choux and bake them, then secure to the baskets with
   thick chocolate icing.
   
        Top each peach with sabayon and garnish with
   candy flowers.
   
   Sabayon:
   ÿÿÿ
   
        Whisk egg yolks with sugar until they are light
   and lemon-colored.
   
        Add Grand Marnier and continue whisking.  Put the
   mixture over low heat and cook carefully.
   
        Add warm water in a stream and whisk to form a
   smooth light-yellow sauce.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Michel Marcais, Begue’s Restaurant, New
   Orleans
  
 
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