Peche Royale Dans Son Panier Fleuri

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 : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans