Peach 'Doughnuts'

Recipe Ingredients

		Anise Biscotti
1 1/3 cups	83g / 2.9oz	Flour - plus
1 tablespoon	15ml	Flour
3/4 teaspoon	3.8ml	Baking powder
2 tablespoons	30ml	Butter - softened
1/2 cup	99g / 3.5oz	Sugar - plus
1 tablespoon	15ml	Sugar
1 1/2 teaspoons	7.5ml	Anise seed
1		Egg
1 1/2 teaspoons	7.5ml	Rum
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	White wine
1/4 cup	36g / 1.3oz	Pistachios - roughly chopped
		Macerated Peaches
1 cup	198g / 7oz	Sugar
1 cup	237ml	Water
4		Lemon verbena leaves
		= (or 1 tbspn grated lemon zest)
12		Doughnut peaches
		Assembly
1 cup	62g / 2.2oz	Flour
2		Eggs
2 cups	292g / 10oz	Anise biscotti crumbs
12		Macerated doughnut peaches
1/4 cup	49g / 1.7oz	Powdered sugar
		Vanilla ice cream

Recipe Instructions

Anise Biscotti: Heat the oven to 350 degrees. Place a rack in the center of the oven. Sift together the flour and baking powder and reserve.

Cream together the butter, sugar and anise seed on medium speed for 2 minutes. Scrape down the bowl and cream another 2 minutes. Add the egg and beat for 1 minute. Scrape down the sides and bottom of the bowl. Add the rum and lemon juice and blend until incorporated.

In two stages, mix in one-fourth of the sifted flour and baking powder, alternating with 1 tablespoon white wine, then another one-fourth of the flour mixture and the remaining wine. Blend in the remaining flour mixture and add the pistachios and mix until just incorporated.

The dough will be very tacky. Dust the work surface and hands generously with flour. Form the dough into a 3-inch-wide by 8-inch-long log.

Place the log on a parchment-lined cookie sheet. Bake for 20 minutes, turn the pan around and continue to bake for 10 to 12 minutes.

Remove the biscotti log from the oven and allow to cool. Cut the log in half. Reserve half for another use. Break the remaining half into pieces and place in a food processor. Pulse the biscotti until you have a rough crumb meal. Place the biscotti crumbs in a bowl and set aside. You should have about 2 cups of crumbs.

Macerated Peaches: Place the sugar, water and lemon verbena leaves or zest in a small saucepan and bring to a boil. When the sugar has dissolved, remove the mixture from the heat. Pour the syrup into a small metal bowl and place the small bowl in a larger bowl filled with ice and water to cool down quickly.

Peel the peaches with a peeler or plunge them first into a pot of boiling water for 30 seconds and then into a bowl of ice water to loosen the skins and make peeling easier. Carefully cut out the pits, leaving a hole in the center.

Place the peeled peaches in the verbena syrup to macerate for a minimum of 30 minutes and up to 4 hours.

Assembly: Heat the oven to 350 degrees. Place the flour in a small bowl. In another small bowl, whisk the eggs to break them up. Place the crumbs in a flat baking dish. Arrange the bowls of flour, eggs and crumbs side by side.

Remove a peach from the syrup and let it drain slightly, then dip it in the flour to lightly coat. Shake off the excess, then dip it in the eggs to coat. Shake off any excess, then roll the coated peach in the biscotti crumbs. Place the crumb-covered peach on a parchment-lined baking sheet.

Continue the dipping and crumb-coating process with the remaining peaches. Reserve the crumb-coated peaches in the refrigerator until ready to bake.

Bake for 15 minutes; turn the pan around and continue to bake an additional 5 to 10 minutes. Remove from the oven and dust with powdered sugar. Serve with great vanilla ice cream.

This recipe yields 12 servings.

Each doughnut: 201 calories; 4 grams protein; 41 grams carbohydrates; 3 grams fiber; 3 grams fat; 1 grams saturated fat; 47 mg. cholesterol; 26 mg. sodium.

Source:
The Los Angeles Times, 07-07-2004

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