Fried Egg Peaches Recipes

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FRIED PEACH PIE



Fried Peach Pie image

Provided by Food Network

Categories     dessert

Yield Serves 6

Number Of Ingredients 12

8 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons granulated sugar
1/8 teaspoon salt
1 large egg
1 1/2 cups all-purpose flour
2 tablespoons ice water
1 tablespoon unsalted butter
1 pound frozen peaches, thawed, or 2 cups sliced fresh peaches
1/4 cup peach jam or preserves
Pinch of ground cayenne pepper
Pinch of ground white pepper
Vegetable oil for deep frying

Steps:

  • To prepare the pie dough, beat together the butter, sugar, and salt for 3 minutes on medium speed in the bowl of an electric mixer. Add the egg and beat for 30 seconds. Add the flour and water and beat for 15 seconds. Turn off the machine, scrape down the sides of the bowl, and beat again for 10 seconds. Sccop up the dough with your hands and form it into a 1-inch thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Melt the butter over medium-high heat in a medium-sized saute pan. Saute the peaches and sugar until the sugar is dissolved, about 2 minutes. Add the jam or preserves, cayenne, and white pepper; cook, stirring frequently, for 3 minutes. Cool for 10 minutes.
  • On a lightly floured surface, roll out the dough into a 16 by 11-inch rectangle about 1/8 inch thick. Cut out 6 5 1/4-inch circles. (For a more free-form shape, divide the dough into six pieces and roll out.) Place the circles on a baking sheet lined with parchment or wax paper. Fill the lower half of each circle with about 1/4 cup of the cooked peaches. Fold the top half of the dough over the filling and crimp the edges securely with a fork. Refrigerate for 20 minutes before frying.
  • Heat 2 1/2 inches of vegetable oil to 350 degrees in a heavy 4-quart saucepan. Fry pies 2 or 3 at a time until golden brown, 1 1/2 to 2 minutes per batch. Drain on paper towels. Keep warm in a 200 degree oven until all the pies are fried. Serve immediately with ice cream.

FRIED EGG PEACHES



Fried Egg Peaches image

This is such a cute dessert which will surprised all of your guests. It is like breakfast for dessert!-Doris Rokosh, Invermere, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 4

6 individual sponge cakes or pound cake or angel food cake slices
3 cups whipped cream or whipped topping
6 canned peach halves, drained
1/4 teaspoon ground nutmeg

Steps:

  • Place cake on six dessert plates. Top with whipped cream and spread to resemble the white of a fried egg. Place a peach half, cut side down, on top. Sprinkle with nutmeg.

Nutrition Facts :

PANKO-FRIED PEACHES



Panko-Fried Peaches image

Provided by Marcy Masumoto

Categories     Dessert     Side     Cocktail Party     Peach     Summer     Deep-Fry     Vegetarian     Pescatarian     Dairy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 5

Canola oil, for deep-frying
5 to 6 soft large peaches, peeled and halved
All-purpose flour, for dredging
2 eggs, beaten
2 cups panko

Steps:

  • Pour the oil to a depth of at least 3 inches into a deep-fryer, wok, or deep, heavy saucepan and heat to 300°F.
  • Meanwhile, cut the peaches into 1/2-inch-thick slices. Spread the flour on a plate and spread the panko on a second plate.
  • When the oil is ready, using chopsticks or tongs, dredge a peach slice in the flour, shaking off the excess, and then dip in the egg, allowing the excess to drip off. Finally, dredge the slice in the panko, covering it as evenly as possible with the light flakes.
  • Carefully place the peach slice in the hot oil. It should immediately begin to bubble and hiss. While the first slice is cooking, continue to dredge and dip more slices in the flour, egg, and panko and add them to the oil. Fry no more than 3 or 4 slices at a time, making sure they do not touch one another, for about 1 minute, until evenly golden. Using a wire skimmer, transfer the finished slices to a wire rack set over a shallow bowl or pan to drain briefly. Serve piping hot.

JEAN HALBERSTAM'S DEEP-FRIED PEACHES



Jean Halberstam's Deep-Fried Peaches image

Jean Halberstam, who was married to the Pulitzer Prize-winning journalist David Halberstam until his death in 2007, is a well-known, accomplished cook. To make this dessert for a 2005 dinner party at their home on Nantucket, she plunged skinless peach halves into a batter, then sizzled them in a bath of boiling Crisco - yes, Crisco; "Nothing else makes them as crisp," she said - until lightly browned, and rolled them in sugar. Her dinner guests could not believe how good these were.

Provided by Jonathan Reynolds

Categories     project, dessert, side dish

Time 30m

Yield Serves 8

Number Of Ingredients 10

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

Steps:

  • 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 soufflé.
  • In a large, deep pot, heat the shortening to 360 degrees. 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.

Nutrition Facts : @context http, Calories 1261, UnsaturatedFat 81 grams, Carbohydrate 50 grams, Fat 117 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 29 grams, Sodium 65 milligrams, Sugar 32 grams, TransFat 15 grams

SOUTHERN FRIED PEACHES



Southern Fried Peaches image

Make and share this Southern Fried Peaches recipe from Food.com.

Provided by LAURIE

Categories     Breakfast

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 large firm peaches, not too ripe
2 tablespoons butter
4 tablespoons sugar
2 tablespoons brown sugar

Steps:

  • Peel and halve peaches.
  • Melt butter in skillet.
  • Place cut side down in skillet.
  • When edges are browned, turn over.
  • Sprinkle with half the sugars and allow other side to brown.
  • Turn once more and sprinkle with remaining sugars.
  • Cook until sugars caramelize slightly, turning peaches to coat.
  • Serve as is or top with whipped cream and chopped pecans.

Nutrition Facts : Calories 320, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 105.5, Carbohydrate 55.4, Fiber 2.6, Sugar 53.2, Protein 1.7

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