Name: Sourdough Fried Peaches with Crème Anglaise
Prep time: 10 min
Cook time: PT-487114H2M36S
Total time: 30 min
Cuisine: American
Ingredients: 3 ripe but firm peaches; ½ cup sourdough discard; 1⅛ cups all-purpose flour; 2 tsp baking powder; ½ tbsp ground cinnamon; 1 cup granulated sugar (plus extra for coating); ½ tsp salt; 1 egg; 4 egg yolks; ¾ cup heavy cream; 1½ cups whole milk; 2 tbsp salted butter; 1 vanilla bean (or vanilla extract)

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I recently tried this recipe from Emily’s Plate, and I was blown away by how the tangy sourdough batter perfectly complements the sweetness of juicy peaches. The golden fried peaches are coated in cinnamon sugar and served with a velvety crème anglaise — a dessert that feels elegant yet comforting.

Sourdough Fried Peaches with Crème Anglaise

Why You’ll Love This Recipe

I love the contrast of textures—crispy batter on the outside and tender, juicy peaches inside. The sourdough adds a subtle tang that deepens the peach flavor. Coating the hot peaches in cinnamon sugar warms me inside—I can never resist that sweet, spiced crunch. And pairing these with a creamy vanilla bean-infused crème anglaise makes every bite feel luxe. This dessert is seasonal, simple to make, and impressive to serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe but firm peaches
½ cup sourdough discard
1 ⅛ cup all-purpose flour
2 tsp baking powder
½ tbsp cinnamon
1 cup granulated sugar (plus extra for coating)
½ tsp salt
1 egg
4 egg yolks
¾ cup heavy cream
1 ½ cups whole milk
2 tbsp salted butter
1 vanilla bean (or extract)

directions

Prep the peaches
Slice peaches into wedges and pat them dry. Dust lightly with flour to help batter stick.
Make the batter
Whisk together flour, baking powder, salt, cinnamon, and 1 cup sugar. Add sourdough discard, egg, and melted butter. Mix until smooth.
Heat the oil
Warm a neutral oil (like avocado or vegetable) to 350–375 °F. Use a thermometer or drop a bit of batter—if it sizzles and floats, you’re ready.
Fry the peaches
Dip peaches in batter, shake off excess, then fry in batches until golden (about 1–2 minutes per side). Drain on paper towels.
Coat in cinnamon sugar
While still warm, toss the fried peaches in a mixture of sugar and cinnamon for that sticky sweet shell.
Make the crème anglaise
Split and scrape the vanilla bean. Heat milk, cream, and half the sugar until steamy (don’t boil). Whisk sugar into egg yolks, then temper with hot milk mixture. Return to low heat and cook, stirring constantly until it thickens enough to coat a spoon. Strain, chill, and press plastic wrap on the surface to prevent skin.
Serve
Plate the peaches and drizzle or dip in chilled crème anglaise.

Servings and timing

This dessert makes about 6 servings. Prep takes roughly 10 minutes, frying another 10–15 minutes (depending on batches), plus 10 minutes to make crème anglaise. Total time: ~30 minutes.

storage/reheating

Peaches: Store in an airtight container up to 2 days in the fridge. Reheat in a 350 °F oven or air fryer (5–10 min) to regain crispness.
Crème anglaise: Keeps up to 5 days chilled, just stir before serving.
Tip: Store peaches and custard separately for the best texture.

FAQs

How can I tell when the oil is at the right temperature?

I use a thermometer and aim between 350–375 °F. No thermometer? Drop a bit of batter in the oil—it should bubble and rise steadily without getting dark instantly.

Can I use frozen or canned peaches?

I prefer fresh, firm peaches—they hold up during frying. If I use frozen, I thaw and pat completely dry. Canned peaches are too soft and watery for this.

Can I prep the batter or custard ahead of time?

Yes! I often make the sourdough batter a few hours or even the night before. Crème anglaise can also be made ahead and kept chilled—just bring to serving temperature.

What oil do I recommend for frying?

A neutral, high smoke point oil like avocado or vegetable oil works best. Olive oil is too flavorful and can burn at high temps.

Can I use fruits other than peaches?

Absolutely. Apples, pears, or bananas can be dipped in this batter—just be aware textures vary and frying times may need adjustment.

Conclusion

I find this recipe to be a delightful celebration of summer’s best flavors. The interplay of crispy, juicy, sweet, tangy, and creamy hits every note. Best of all, it’s easy enough for a weeknight treat but impressive enough for guests. I hope you enjoy making it as much as I did!