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Breakfasts, Desserts

Peach "doughnuts"

Peach "doughnuts"
Robert Gauthier / Los Angeles Times

Perfectly grown, utterly ripe peaches and nectarines are things we dream about, but most of us cook in the real world. Still, that doesn't mean good fruit is out of reach. If you know how to shop well, you can ... Read more

Total time: 1 hour, 15 minutes plus macerating time | Makes 12 doughnuts

Anise biscotti

  • 1 1/3 cup plus 1 tablespoon flour
  • 3/4 teaspoon baking powder
  • 2 tablespoons butter, softened
  • 1/2 cup plus 1 tablespoon sugar
  • 1 1/2 teaspoons anise seed
  • 1 egg
  • 1 1/2 teaspoons rum
  • 1 tablespoon lemon juice
  • 2 tablespoons white wine
  • 1/4 cup pistachios, roughly chopped

Step 1Heat the oven to 350 degrees. Place a rack in the center of the oven. Sift together the flour and baking powder and reserve.

Step 2Cream 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.

Step 3In 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.

Step 4The 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.

Step 5Place 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.

Step 6Remove 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

  • 1 cup sugar
  • 1 cup water
  • 4 lemon verbena leaves or 1 tablespoon grated lemon zest
  • 12 doughnut peaches

Step 1Place 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.

Step 2Peel 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.

Step 3Place the peeled peaches in the verbena syrup to macerate for a minimum of 30 minutes and up to 4 hours.


  • 1 cup flour
  • 2 eggs
  • 2 cups anise biscotti crumbs
  • 12 macerated doughnut peaches
  • 1/4 cup powdered sugar
  • Vanilla ice cream

Step 1Heat 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.

Step 2Remove 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.

Step 3Continue the dipping and crumb-coating process with the remaining peaches. Reserve the crumb-coated peaches in the refrigerator until ready to bake.

Step 4Bake 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.

Note: From Sherry Yard, pastry chef at Spago. This recipe is designed for the flat doughnut or Saturn peaches that are in the markets now. If you can't find them, use regular peaches cut into wedges. The recipe uses half of the anise biscotti; save the rest for another use. If you can't find lemon verbena leaves, substitute lemon zest.


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Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

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