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Sourdough Fried Peaches with Crème Anglaise

Sourdough Fried Peaches with Crème Anglaise Bliss

Indulge in Sourdough Fried Peaches with Crème Anglaise, a magical dessert blending sweet and tangy flavors, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crème Anglaise
  • 1 cup Heavy Cream Substitute with half-and-half for a lighter version.
  • 1 cup Whole Milk Can be replaced with almond or oat milk for dairy-free option.
  • 1 strip Vanilla Bean or Extract Use pure extract for pronounced taste.
  • 5 large Eggs Essential for thickening the crème anglaise; no substitutes recommended.
  • ¾ cup Granulated Sugar Consider using brown sugar for deeper flavor.
Batter
  • 1 cup All-Purpose Flour Gluten-free flour can be a suitable substitute.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 1 pinch Salt Enhances overall flavor.
  • 1 cup Sourdough Discard Substitute with extra flour and a touch of vinegar if necessary.
  • 2 tablespoons Salted Butter Unsalted butter can be used with pinch of salt added.
Peaches
  • 4 pieces Ripe Peaches Use firm, ripe peaches for frying.
  • ½ cup Granulated Sugar For coating.
  • 1 teaspoon Cinnamon Can be switched with nutmeg for a different twist.

Equipment

  • Medium saucepan
  • large mixing bowl
  • Deep Skillet
  • Thermometer

Method
 

Crème Anglaise Preparation
  1. In a medium saucepan, combine 1 cup of heavy cream and 1 cup of whole milk. Heat over medium-low until just steaming. Whisk 5 egg yolks and ¾ cup of granulated sugar in a bowl until pale and slightly thickened. Gradually mix in the warm cream mixture, then return it to the saucepan. Cook over low heat for about 8-10 minutes, stirring constantly until it thickens enough to coat the back of a spoon. Cool and refrigerate.
Batter Making
  1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Stir in 1 cup of sourdough discard until the mixture forms a smooth batter. Set aside for 15 minutes.
Oil Heating
  1. Pour enough vegetable oil into a deep skillet to reach a depth of about 2 inches. Heat the oil to 350°F–375°F, using a thermometer to monitor the temperature carefully.
Peach Frying
  1. Slice 4 ripe peaches into wedges, lightly coat each slice in flour, and dip into the prepared batter. Fry peach slices in small batches for about 2-3 minutes per side or until golden brown and crispy.
Peach Coating
  1. Toss the fried peaches in a mixture of ½ cup granulated sugar and 1 teaspoon of cinnamon while still warm.
Serving
  1. Plate warm Sourdough Fried Peaches alongside a generous drizzle of chilled crème anglaise.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 150mgPotassium: 350mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer for best texture.

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