*  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:

      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


                  - - - - - - - - - - - - - - - - - -