Sourdough Fried Peaches with Crème Anglaise
Enjoy the perfect blend of crispy and sweet with Sourdough Fried Peaches. These juicy peach slices are dipped in a tangy sourdough batter, fried to golden perfection, and coated in a cinnamon sugar mixture. Served with a rich homemade crème anglaise, this dessert is a delightful twist on classic Southern comfort food.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Heavy cream
Whole milk
Vanilla bean or extract
Eggs
Granulated sugar
All-purpose flour
Baking powder
Salt
Sourdough discard
Salted butter
Ripe peaches
Cinnamon
Why You’ll Love Sourdough Fried Peaches w/ Crème Anglaise:
Crispy and Juicy: The contrast between the crispy sourdough batter and the juicy, tender peaches creates a delightful texture that’s irresistible.
Perfectly Sweet: The cinnamon sugar coating adds the perfect touch of sweetness, balancing the tartness of the peaches and the tangy sourdough batter.
Rich and Creamy Crème Anglaise: Serving these fried peaches with homemade crème anglaise elevates the dish, adding a rich and creamy element that complements the warm, spiced flavors.
Unique Sourdough Flavor: The sourdough batter brings a subtle tanginess that enhances the natural sweetness of the peaches, making each bite more complex and flavorful.
Comforting and Nostalgic: This dessert combines the comfort of Southern fried treats with a modern twist, making it both familiar and exciting.
Versatile Serving Options: Enjoy these fried peaches as a decadent dessert on their own, or pair them with ice cream or whipped cream for an extra indulgence.
Seasonal Delight: Perfect for peach season, this recipe showcases the fresh, vibrant flavors of ripe peaches in a creative and delicious way.
Easy to Make: Despite its gourmet appeal, this recipe is straightforward and easy to follow, making it a great choice for impressing guests or enjoying a special treat at home.
Perfect for Sharing: These sourdough fried peaches are a crowd-pleaser, making them an ideal dessert for gatherings, family dinners, or special occasions.
Impressive Presentation: The golden-brown peaches, coated in cinnamon sugar and served with a drizzle of crème anglaise, make for a visually stunning dessert that’s sure to impress.
Tips for Making Sourdough Fried Peaches w/ Crème Anglaise:
Use Ripe, Firm Peaches: Choose peaches that are ripe but still firm to the touch. Overripe peaches can become too soft when fried, while firm peaches hold their shape and texture better.
Prepare the Sourdough Batter in Advance: For the best flavor, prepare the sourdough batter at least a few hours ahead, or even the night before. This allows the tangy sourdough flavor to develop fully.
Keep the Oil Temperature Steady: Heat the frying oil to a consistent 350°F to 375°F. Use a thermometer to monitor the temperature, ensuring the peaches fry evenly without becoming greasy or burning.
Fry in Batches: Avoid overcrowding the pan when frying. Fry the peach slices in small batches to maintain the oil temperature and achieve a golden, crispy coating.
Drain Excess Oil: After frying, place the peach slices on a paper towel-lined plate to drain any excess oil. This keeps the peaches crisp and prevents them from becoming soggy.
Coat with Cinnamon Sugar While Warm: For the best flavor, toss the fried peaches in the cinnamon sugar mixture while they are still warm. The warmth helps the sugar adhere evenly to the peaches.
Make the Crème Anglaise Ahead of Time: Prepare the homemade crème anglaise in advance and chill it in the refrigerator. This allows the flavors to meld and ensures it’s ready to serve with the hot fried peaches.
Serve Immediately: For the best texture and flavor, serve the sourdough fried peaches immediately after frying and coating with cinnamon sugar. The contrast between the warm, crispy peaches and the cool, creamy crème anglaise is unbeatable.
Experiment with Flavor Variations: Add a splash of vanilla or almond extract to the sourdough batter for extra flavor. You can also try different spices in the cinnamon sugar mixture, such as nutmeg or cardamom, for a unique twist.
Use a Deep Fryer for Consistency: If you have a deep fryer, use it to ensure consistent frying results. This also makes it easier to maintain the oil temperature.
Keep Peaches Warm if Necessary: If you need to fry in multiple batches, keep the fried peaches warm in a low oven (about 200°F) until all the peaches are ready to be served.
Test the Batter First: Before frying all the peaches, test the batter on one slice to check for seasoning and consistency. Adjust the batter as needed by adding more flour for thickness or more liquid for a lighter coating.
Store Leftovers Properly: If you have leftovers, store them in an airtight container in the refrigerator and reheat them in an oven or air fryer to regain their crispiness.
How to Store Sourdough Fried Peaches w/ Crème Anglaise:
Refrigeration:
Duration: Up to 2 days
Method: Place the fried peaches in an airtight container and store them in the refrigerator. The peaches will lose some of their crispiness but will still be flavorful. Reheat in the oven or air fryer to regain some of the texture before serving.
Freezing:
Duration: Up to 1 month
Method: For longer storage, you can freeze the fried peaches. Lay them out in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or zip-top bag. To reheat, bake in the oven at 375°F or use an air fryer until heated through and crispy.
Reheating:
Oven: Preheat the oven to 350°F. Place the fried peaches on a baking sheet and bake for 8-10 minutes, or until heated through and crispy.
Air Fryer: Preheat the air fryer to 350°F. Arrange the fried peaches in a single layer and air fry for 5-7 minutes until they are warm and regain some crispiness.
Storing Crème Anglaise:
Refrigeration: Store the homemade crème anglaise in an airtight container in the refrigerator for up to 5 days. Stir well before serving chilled alongside the warmed peaches.
Avoid Storing Assembled: It’s best to store the fried peaches and crème anglaise separately to maintain their textures. Assemble just before serving for the best experience.
Storing Batter: If you have leftover sourdough batter, you can refrigerate it for up to 2 days. Stir it well before using it again, and fry fresh peach slices when ready.
Reviving Texture:
Method: If the fried peaches have softened in storage, you can revive their crispiness by reheating them in the oven or air fryer as described above. Avoid microwaving, as it can make the batter soggy.
FAQs:
Q: Can I use canned or frozen peaches instead of fresh?
A: Fresh peaches are best for this recipe because they hold their shape and texture when fried. Canned peaches may be too soft, and frozen peaches can become watery. If using frozen peaches, thaw them completely and pat them dry before frying to remove excess moisture.
Q: How do I keep the batter from sliding off the peaches?
A: Make sure the peaches are dry and dusted in flour before dipping them into the batter. Pat them with a paper towel to remove any excess moisture. The sourdough batter should also be thick enough to coat the peaches without sliding off. If the batter seems too thin, you can add a little more flour to thicken it.
Q: What’s the best oil for frying the peaches?
A: Use a neutral oil with a high smoke point, such as avocado oil or another neutral oil of choice. These oils can withstand the high frying temperatures needed to achieve a golden, crispy exterior.
Q: How do I know when the oil is hot enough for frying?
A: The oil should be heated to 350°F to 375°F for frying. Use a kitchen thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into the oil—if it sizzles and floats to the top, the oil is ready.
Q: Can I make the sourdough batter ahead of time?
A: Yes, you can prepare the sourdough batter a few hours ahead or even the night before. Store it in the refrigerator in an airtight container. Before using, give the batter a good stir to ensure it’s well-mixed.
Q: How do I prevent the peaches from becoming greasy?
A: Make sure the oil is at the correct temperature before frying. If the oil is too cool, the peaches will absorb more oil and become greasy. Also, fry in small batches to maintain the oil temperature and place the fried peaches on a paper towel-lined plate to drain any excess oil.
Q: Can I use other fruits with this recipe?
A: Absolutely! This sourdough batter works well with other fruits like apples, pears, or bananas. Just make sure the fruit is firm enough to hold up to frying.
Q: How do I make the crème anglaise?
A: Crème anglaise is a rich, custard-like sauce made from egg yolks, sugar, and milk or cream. Heat the milk and cream until warm, then slowly whisk it into the egg yolks and sugar mixture. Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Chill the sauce before serving with the fried peaches.
Q: What if my peaches aren’t ripe yet?
A: If your peaches are slightly underripe, you can still use them for frying. The heat from frying will soften them, but they won’t be as juicy as fully ripe peaches.
Q: Can I reheat leftover fried peaches?
A: Yes, you can reheat leftover fried peaches in the oven or air fryer to regain their crispiness. Avoid microwaving, as it can make the batter soggy.
Q: How should I store leftover fried peaches?
A: Store leftover fried peaches in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer before serving to restore some of their crispy texture.
Q: How do I prevent the crème anglaise from curdling?
A: To avoid curdling, cook the crème anglaise over low heat and stir constantly. Don’t let the mixture boil. If you’re concerned about curdling, you can strain the sauce through a fine-mesh sieve after cooking.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough fried peaches with crème anglaise. Happy baking!
