Peche Royale Dans Son Panier Fleuri

Directions

1. 1

   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 **

2. 2

   Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter

3. 3

   Dip a ladle or a mold into the hot fat briefly and dip into the batter

4. 4

   Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle

5. 5

   Fry the basket until it's golden and drain

6. 6

   Fit the genoise into the bottom of each basket

7. 7

   Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit

8. 8

   Place a peach half on each genoise