Peaches with chocolate sauce and brandy

Name: Peaches with chocolate sauce and brandy - Eleonora E.
Ingredients: 3 halves of canned peach; 300 g chocolate; 10 g brandy; 20 g water; 100 g flour; 1 teaspoon of sugar; 1 egg; a small pinch of cinnamon; 500 ml oil (for frying)

Dessert - Peaches with chocolate sauce and brandy by Eleonora E. - Recipia

I made this recipe one evening when I had leftover canned peaches and some good chocolate in the cupboard. I didn’t want to complicate things. I liked that you don’t need a pastry mixer or special dishes, just a few bowls, a little attention, and it’s ready quite quickly. Frying is the only part where you need to be careful, but other than that, there’s nothing to mess up. Quick Info Total time: approx. 35-40 minutes Preparation time: 15-20 minutes Cooking/frying time: 15-20 minutes Servings: 3 Difficulty: easy Recipe type: quick dessert with peaches and chocolate Ingredients 3 halves of canned peaches 300 grams of chocolate 10 grams of brandy 20 grams of water 100 grams of flour 1 small teaspoon of sugar 1 egg 1 small pinch of cinnamon 500 ml of oil (for frying) Preparation method 1. First, take care of the chocolate sauce. Put the chocolate, brandy, and water in a small pot, preferably with a thick bottom. Keep the pot on very low heat or in a double boiler and stir occasionally until the chocolate melts completely and you get a smooth paste. Set it aside to cool slightly. 2. In another bowl, mix the flour with the sugar, egg, and cinnamon. Use a mixer or a whisk to avoid lumps. The batter should be like a thick béchamel that sticks well to the fruit. Don’t dilute it, but don’t let it be too thick either. 3. Heat the oil in a deep pot. You need enough oil for the peaches to be submerged halfway at least. When the oil is hot enough (if you drop a bit of batter, it should sizzle immediately), it’s ready for frying. 4. Take the halves of canned peaches and drain them lightly; they shouldn’t be wet. Dip each half in the prepared batter to coat them evenly. 5. Carefully place the battered peaches in the hot oil. Fry them until they turn golden on all sides; it doesn’t take long. Remove them to a plate lined with kitchen paper to drain the excess oil. 6. Transfer the fried halves to a serving plate. Pour the warm chocolate sauce over them. Serve immediately. Why I make this recipe often I like it because it uses simple and quick ingredients, without complicated techniques. It’s a good recipe when you crave something sweet and substantial but don’t want to turn on the oven. Canned peaches work anytime, and no dessert goes unused. Tips and variations Tips Be careful with the oil temperature; if it’s too cold, the batter absorbs too much oil, if it’s too hot, it burns quickly on the outside. The chocolate sauce should be stirred until smooth, without lumps. The batter should be neither too thick nor too runny. It should coat the peaches well. Substitutions The brandy can be omitted, especially if you prefer it alcohol-free. You can add a little rum essence if you want a similar flavor. Canned peaches are the most suitable, but if not available, you can try other canned fruits, though the texture would change. Variations Instead of cinnamon, you can try a little vanilla or even some grated orange zest in the batter. If you want a thinner chocolate sauce, add a little more water while melting. Serving ideas They can be served with a bit of whipped cream on the side or with vanilla ice cream, but they are rich enough on their own. Frequently asked questions 1. Can I use another type of chocolate? Yes, but choose a chocolate that melts easily. Milk chocolate will be sweeter, dark chocolate more intense. 2. How thick should the batter be? It should be thick enough to coat the peaches, similar to a thick béchamel. It shouldn’t run off immediately. 3. What do I do if the peaches come off the batter while frying? Try to drain them well before dipping them in the batter. If the batter is too thin, add a little flour. 4. Can I prepare them in advance? No, it’s best to fry and serve them immediately; otherwise, the texture becomes soft. 5. How do I check if the oil is hot enough? Drop a little batter into the oil. If it sizzles and rises quickly to the surface, the oil is ready. Nutritional values Estimate for one serving (half a peach with chocolate and batter): approximately 420-480 kcal. Carbohydrates: 45-55g Fats: 22-26g (including oil absorbed during frying) Proteins: 5-6g Values vary depending on the type of chocolate and how much oil remains in the dessert. Storage and reheating It’s best to eat them immediately after frying. If there are leftovers, they can be stored in the fridge for a maximum of one day, but the texture becomes soft, and the batter is no longer crispy. I do not recommend reheating. The chocolate sauce can be reheated separately in a double boiler.

Peaches with chocolate sauce and brandy

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