Recipe: Fried Peaches, Jean Halberstam's Deep-Fried Peaches,Fried Peaches (repost)

No menu or recipes posted online on what type of fried peaches Harry Bear's has. So perhaps you can adapt one of the recipes below. Good luck. Please share your results with us.

---

FRIED PEACHES
Source: Karen Coe Posted to brand-name-recipes
Makes 6 Servings

1 (29 oz) can sliced peaches, drained (or 2 to 3 cups fresh, peeled, sliced peaches*)
1/2 stick (1/2 cup) butter or margarine
1/2 cup sugar
1 dash cinnamon
1 dash nutmeg

Melt butter or margarine in skillet. Add peaches, sugar and spices - to taste. Cook over medium heat until liquid is reduced and mixture is thickened. Stir often to prevent sticking and burning. Some browning of fruit is desired.

Notes: This recipe makes an excellent side dish with most any meal. It is also good for breakfast with hot buttered biscuits. Fresh peaches can be substituted and are actually better than canned peaches.

*Use approx. 2 to 3 cups of peeled, sliced peaches if using fresh fruit. I sometimes use 1/4 cup white sugar and 1/4 cup brown sugar.

---

JEAN HALBERSTAM'S DEEP-FRIED PEACHES
Source: New York Times, 9/4/2005
Serves 8

1 1/2 cups all-purpose flour
Pinch of salt
1 1/2 tablespoons olive oil
2 egg yolks
2 tablespoons brandy
4 ripe peaches
Lemon juice
4 egg whites
2 pounds Crisco or other solid vegetable shortening
1 cup sugar.

Mix the flour and salt in a large bowl. Form a well and stir in oil and egg yolks, then 3/4 cup very cold water little by little until the flour is incorporated. Add brandy and stir for 10 minutes until batter is smooth and a bit thicker. Let batter rest for at least two hours.

Skin the peaches by dropping them in boiling water for 5 to 10 seconds and plunging them immediately into ice water. Peel off the skin, then sprinkle the peaches with lemon juice to prevent browning.

When the batter is ready, beat egg whites stiffly. Stir 1/4 of the egg whites into the batter to lighten it, then gently fold in the rest, as you would for a souffle.

In a large, deep pot, heat the shortening to 360 degrees F. Cut the peaches in half, remove their pits, dip them in the batter, and fry a few at a time in the hot oil until golden, 30 to 90 seconds per side. Don't put all the peaches in at once or the oil temperature will drop too much. As soon as the peaches are golden, remove them to drain on a rack or paper towels and quickly roll them in sugar to coat completely. Serve right now!

---

FRIED PEACHES (REPOST)
Board:Cooking Club at Recipelink.com
From:no name provided 11-8-1998