Sourdough Fried Peaches with Crème Anglaise Recipe

If you’re looking for the ultimate summer dessert that beautifully balances comfort and elegance, Sourdough Fried Peaches with Crème Anglaise is exactly what you need. Sweet, juicy peaches swaddled in a light, tangy sourdough batter, crisped to golden perfection, and served with a dreamy pool of vanilla-scented crème anglaise—this dish is sunshine in every bite. Just the right touch of spice from cinnamon sugar and the creamy, custardy sauce take ripe peaches into a whole new realm. Whether you want to impress guests or just indulge with loved ones, you’ll love making and devouring this Sourdough Fried Peaches with Crème Anglaise recipe!

Ingredients You’ll Need

There are only a handful of ingredients in Sourdough Fried Peaches with Crème Anglaise, and each one truly shines. From the tang of sourdough discard to fresh peaches and silky crème anglaise, every component brings something essential to the feast for your senses.

• Heavy cream: This gives the crème anglaise its signature rich, luxurious texture.
• Whole milk: Balances the cream for a perfectly smooth, pourable sauce base.
• Vanilla bean (or extract): Infuses the sauce with deep, fragrant vanilla flavor—scrape out all those beautiful little seeds!
• Egg yolks: The key to thickening and making the crème anglaise irresistibly custardy.
• Granulated sugar: Sweetens both the sauce and the batter to highlight the peaches’ natural flavor.
• All-purpose flour: Creates a crisp, golden shell for your fried peaches.
• Baking powder: Gives lift and lightness to your sourdough batter.
• Salt: Enhances every layer of flavor.
• Sourdough discard: Adds a gentle tang and perfect tenderness—if you don’t have it, Greek yogurt is a workable substitute!
• Egg: Binds the batter, ensuring each peach slice gets a crunchy coating.
• Salted butter: Adds depth and buttery richness to the fried exterior.
• Peaches: Choose ripe but still slightly firm peaches for the best sweet-tart bite and texture.
• Flour (for dusting): Ensures the batter clings lovingly to every peach slice.
• Cinnamon: Delivers warmth and nostalgia in the cinnamon sugar coating.
• Oil (for frying): Neutral oils like canola or vegetable work best for frying these peaches to golden-brown perfection.

How to Make Sourdough Fried Peaches with Crème Anglaise

Step 1: Prepare the Crème Anglaise

Begin by gently warming the heavy cream and milk together in a saucepan with the vanilla bean seeds (or extract). Let that aroma fill your kitchen! While that heats, whisk the egg yolks and sugar in a separate bowl until the mixture is pale and fluffy. Slowly temper the hot milk into the yolks, whisking constantly so nothing curdles, then return everything to the pot. Stir over medium heat until slightly thickened—watch for the magic when it coats the back of your spoon. Immediately strain the sauce for perfect smoothness, then chill it in the fridge while you fry the peaches.

Step 2: Make the Sourdough Batter

In a medium bowl, whisk together flour, baking powder, salt, and sugar. In a larger bowl, blend the milk, sourdough discard, and egg until combined and smooth. Fold the dry ingredients into the wet mixture, then add in the cooled melted butter, whisking just until incorporated. The batter should be thick and pourable—don’t overmix! Let it rest as you get everything ready to fry.

Step 3: Prepare and Dust the Peaches

Slice your peaches into thick, juicy eighths—they should be ripe but not too soft, so they hold up in the fryer. Gently toss each wedge in a little flour. This flour coating helps the sourdough batter hug the peaches for the ultimate crispy crust.

Step 4: Fry the Peaches

Heat at least two inches of oil in a deep saucepan to 350F-375F. Working in batches, dip each peach wedge into the batter and let any extra drip off. Carefully lower them into the hot oil and fry each side for one to two minutes until golden and puffed. Use a slotted spoon to transfer to a rack lined with paper towels—this keeps them crisp as you finish the batch.

Step 5: Coat in Cinnamon Sugar

While still warm and sizzling, roll the fried peaches in your cinnamon sugar mixture. Each one should be completely covered in that sweet, spiced sparkle. The heat helps the sugar cling just right and gives you a crackly finish.

Step 6: Serve with Crème Anglaise

Finally, it’s the best part: Arrange the hot, crisp, cinnamon sugar-dusted peaches on a plate and pour over that chilly, creamy crème anglaise. Sourdough Fried Peaches with Crème Anglaise is one of those treats where every element comes together for pure dessert bliss.

How to Serve Sourdough Fried Peaches with Crème Anglaise

Garnishes

The right garnish makes Sourdough Fried Peaches with Crème Anglaise feel truly special. Try a dusting of powdered sugar, fresh mint leaves, or a spoonful of chopped toasted pecans for crunch. Even a little extra cinnamon or a few edible flowers will make your plate pop, both visually and in aroma.

Side Dishes

If you want to round out your dessert plate, a scoop of vanilla bean ice cream or a dollop of whipped cream is a wonderful match for the crispy, warm peaches and creamy sauce. For something lighter, sliced strawberries or a handful of raspberries on the side complement the whole creation, making the Sourdough Fried Peaches with Crème Anglaise feel both rich and refreshing.

Creative Ways to Present

Really want to make an impression? Serve the peaches atop a pillow of crème anglaise in individual glass jars or mini trifle glasses for a pretty, playful look that’s perfect for entertaining. Or, arrange them family-style on a big platter with the sauce on the side for dipping—everyone will flock to the table for this interactive, irresistible finale.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Sourdough Fried Peaches with Crème Anglaise, let the fried peaches cool completely before transferring to an airtight container. Refrigerate them separately from the crème anglaise so they retain more of their crispness and don’t get soggy from the sauce.

Freezing

While the peach fritters themselves can be frozen (lay them out in a single layer, freeze until solid, then transfer to a zip-top bag), crème anglaise does not freeze well and may split once thawed. Only freeze the fried peaches, and always make the sauce fresh for best results.

Reheating

To bring your fried peaches back to life, pop them into a 350F oven or toaster oven for 8-10 minutes, until hot and re-crisped. Avoid the microwave, which will make the batter soggy. Warm the crème anglaise gently on the stovetop or let it come to room temperature before serving again with your revived Sourdough Fried Peaches with Crème Anglaise.

FAQs

Can I use canned or frozen peaches instead of fresh?

While fresh peaches offer the best texture, you can use well-drained canned or thawed frozen peaches in a pinch. Just make sure to pat them dry, as excess moisture can make the batter slip off and cause splattering.

I don’t have a sourdough starter—are there substitutes?

Absolutely! Greek yogurt makes a great replacement if you’re out of sourdough discard. It brings a similar tang and moistness, so your batter will still have that lovely flavor that works so well in Sourdough Fried Peaches with Crème Anglaise.

Is it necessary to use a thermometer for frying?

While you can judge by sight and sound, a thermometer ensures your oil is at the perfect 350F-375F. This is the sweet spot for frying—the batter cooks up crisp and golden, without absorbing too much oil.

Can I make the crème anglaise ahead of time?

Yes! You can prepare the crème anglaise up to two days in advance. Keep it refrigerated in a covered container, and give it a quick whisk before serving for the smoothest texture with your Sourdough Fried Peaches with Crème Anglaise.

What oil is best for frying the peaches?

A neutral oil like canola, vegetable, or sunflower oil is perfect. They have high smoke points and won’t interfere with the delicate flavor of either the peaches or the batter.

Final Thoughts

If you’re looking for a dessert that celebrates the taste of summer with a twist, you must try Sourdough Fried Peaches with Crème Anglaise. It’s a showstopping treat that’s as fun to make as it is to share, marrying crispy, warm fruit with luscious sauce in each bite. So gather your peaches, get that sourdough starter bubbling, and treat yourself and your favorite people to this unforgettable delight!

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