Sunday, August 22, 2010


Peach Beignets

6 large peaches, peeled, pitted and halved 
2 tbs sugar 
2 tbs kirsch or cherry brandy 
vegetable oil 
1 1/2 cups buttermilk pancake mix 
1 cup water 
powdered sugar 

Place peaches in a large bowl and sprinkle with sugar and kirsch. Let stand 30 minutes at room temperature. Meanwhile, heat oil to 375 in a dutch oven. Make sure oil is 1 1/2" deep. Bland pancake mix and water just until smooth. Dip peaches in batter, covering completely. Fry battered peaches in oil for 2-3 minutes on each side. Drain on paper towels and serve hot with a dusting of powdered sugar. Serves 6-8.


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