Description

Sourdough Fried Peaches with Crème Anglaise is a delightful summer dessert that combines crispy, tangy sourdough-battered peach slices with a silky homemade vanilla custard sauce. Warm, golden-brown peaches are coated in fragrant cinnamon sugar and served with cool crème anglaise for an irresistible blend of flavors and textures. Perfect for using up sourdough discard and highlighting fresh peaches, this treat is both comforting and elegant.

Ingredients

Crème Anglaise

3/4 cup heavy cream
3/4 cup whole milk
1 vanilla bean (or 1 tsp vanilla extract), beans removed
4 egg yolks
1/3 cup granulated sugar

Sourdough Fried Peaches

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tbsp granulated sugar
3/4 cup whole milk, at room temperature
1/2 cup sourdough discard (or substitute Greek yogurt)
1 egg, at room temperature
2 tbsp salted butter, melted and slightly cooled
3 peaches
2 tbsp flour (for dusting peaches)

Cinnamon Sugar Coating

1/2 cup granulated sugar
1/2 tbsp cinnamon

For Frying

Vegetable oil (for deep frying – at least 2 inches deep in the pan)

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Instructions

Make the Crème Anglaise: In a medium pot over medium heat, combine heavy cream, whole milk, and vanilla bean seeds (or extract). Stir and bring to a gentle simmer. Separately, whisk together egg yolks and sugar in a medium bowl until light in color. Once the milk mixture is simmering, slowly pour it into the yolk mixture while whisking constantly to temper the eggs. Return the combined mixture to the pot and cook over medium heat, stirring continuously until slightly thickened and coats the back of a spoon. Strain the custard into a bowl and refrigerate until well chilled.
Prepare the Batter: In a medium bowl, whisk together the flour, baking powder, salt, and granulated sugar. In a separate large bowl, whisk together the milk, sourdough discard (or Greek yogurt), and egg until smooth. Add the dry ingredients into the wet ingredients and whisk until just combined. Add the melted butter and whisk again until the batter is smooth. Set aside.
Heat Oil and Prep Peaches: Pour at least two inches of vegetable oil into a deep saucepan. Heat over medium-high heat to 350°F–375°F (175°C–190°C). While the oil heats, slice the peaches into eighths and dust with the 2 tbsp flour to help batter adhesion.
Fry the Peaches: Working in small batches, dip each floured peach slice into the prepared batter, allowing excess to drip off. Carefully add the battered peach slices into the hot oil and fry for 1–2 minutes per side, or until golden brown and crisp. Use a slotted spoon to transfer fried peaches to a wire rack lined with paper towels to drain excess oil.
Coat in Cinnamon Sugar: While the fried peaches are still warm, roll each piece in the cinnamon sugar mixture until well coated.
Serve: Arrange the cinnamon sugar–coated fried peaches on plates. Serve immediately with chilled crème anglaise for dipping or drizzling. Enjoy!

Notes

Peaches should not be overly ripe for best frying results; firm peaches hold their shape.
To use vanilla extract instead of a vanilla bean, stir it into the crème anglaise after cooking and straining.
Sourdough discard adds tang, but Greek yogurt is a suitable substitute if needed.
Serve fried peaches immediately for best texture; they are crispiest right after frying.
The crème anglaise can be made ahead and stored in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 370
Sugar: 31g
Sodium: 230mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 7g
Cholesterol: 180mg