Lunchbreak: City Tavern’s peach fritters with maple anglaise

City Tavern
1416 S. Michigan Avenue
Chicago
(312) 663-1278
www.citytavernchicago.com

Peach Fritters with Maple Anglaise
serves 4

Fritters
1 cup all-purpose flour
1 Tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/3 cup whole milk
4 teaspoons butter melted
1 Tablespoon orange juice
1 Tablespoon Grand Marnier
2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
3/4 cup chopped peaches
3 cups Oil for frying

Angaise
1/2 quart heavy cream
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
6 eggs
1 cup maple syrup

Directions:
Combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, orange juice, Grand Marnier, orange peel and vanilla. Add to dry ingredients slowly and add peaches. In a heavy bottomed pot heat the oil to 350 degrees.  Drop two inch balls into the oil and fry for two to three minutes.  Remove with a slotted spoon and let dry on a paper towel. Bring the cream to a boil with cinnamon salt and nutmeg.  In a bowl, whisk the eggs and maple syrup together until incorporated.  Then slowly pour cream into egg mixture while stirring.  Chill and serve a top fritters.

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