Ring of Saturn Peach “Doughnuts” with Vanilla Ice Cream

Ring of Saturn Peach “Doughnuts” with Vanilla Ice Cream

The recipe caught my eye while I was browsing through the “Desserts by the Yard”. The peaches called “Saturn rings” were so cute and the way of cooking them and serving was very promising. But honestly I thought I’d never be able to find them here; even Sherry described them as unique and not-so-easy-available. She had to persuade a farmer to sell the peaches to her (she wanted all three available cases at once). And only after revealing her recipe to the farmer (must be good, right?), she got what she wanted.

I was so pleasantly surprised when I spotted exactly the same peaches in my local farm market. They were offered under less impressive name – “Fancy Doughnut Peaches”, but there were no doubts – these were The Peaches from the book. The peaches themselves were so good – sweet and juicy, so, I was asking myself why I was doing all this (described a moment later) to them when we could eat them as is… But, macerated in lemon verbena syrup, coated with anise and pistachio biscotti crumbs, then baked and served warm from the oven with vanilla ice cream (the peaches shape was perfect for holding the ice cream well), they made a terrific dessert everyone enjoyed. I bet a pistachio ice cream would be wonderful here, too.

I used half of the biscotti made earlier for coating 6 about 3-inch wide peaches. Sherry in her recipe used the same amount for coating 12. But my intuition told me it’s not gonna be enough (yes, I developed a useful habit – listening to my inner voice :). The half batch of biscotti was just the right amount (smart me :). I also added more pistachios to the crushed biscotti, well… because there’s no such thing as too much of pistachios, and it gave the crumbs brighter (greener) look.

Another thing I wanted to mention. If the same peaches are not available in your area, you can substitute them to regular ones. Just peel them, cut in half vertically, remove their stones, bake them cut side up, and later on fill a stone holes with ice cream. It should work. If you can’t get the lemon verbena, you can add grated lemon zest to the marinating syrup instead. Either way, the recipe is worth a try. It’s delicious.

Peaches

Makes 6 servings

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • 4 whole lemon verbena leaves or grated zest of 2 lemons
  • 6 doughnut peaches
  • About 2 tbsp confectioners; sugar
  • Vanilla ice cream for serving
  • About 2 tbsp finely chopped pistachios for sprinkling

Preparation:

Place the sugar, water, and lemon verbena leaves or lemon zest in a small saucepan and bring to a boil. When the sugar has dissolved, remove the mixture from the hat. Cool the syrup completely.

Skin the peaches. To loosen their skins and make peeling easier, Plunge the peaches into a pot of boiling water for 30 seconds and then into a bowl of ice water. Peel the skin. Carefully run a small paring knife around the stones, then poke the stones out, leaving a hole in the center.

Pour the syrup into a glass or ceramic dish (large pie plate will do) and place the peeled peaches in the cooled verbena syrup to macerate for at least 30 minutes, or up to 4 hours, turning them occasionally. I macerated them longer (the peaches were ripe but firm) without any adverse affect to their texture or flavor.

Line a baking sheet with parchment paper or a silicone baking mat.

Place the flour in a small bowl. In another small bowl, whisk the egg to break it up. In a shallow dish, combine the biscotti crumbs and chopped pistachios. Arrange the bowls of flour and egg and the dish of 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 egg to coat. Shake off any excess, then roll in the biscotti crumbs. Press the crumbs to pack them. Place the crumb-covered peach on the prepared baking sheet. Continue the dipping and crumb-coating process with the remaining peaches. Pack any leftover crumbs into the stone holes, dividing the crumbs between the peaches. The crumb-coated peaches can be refrigerated for up to 4 hours before baking.

When ready to bake, center an oven rack and preheat the oven to 350F. Bake the peaches for 15 minutes. Rotate the pan from front to back and continue to bake for an additional 5 to 10 minutes, until golden on the outside and the peaches are tender when pierced with a tester. Remove from the oven and dust the “doughnuts” with the confectioners’ sugar. Serve with vanilla ice cream, sprinkled with some finely chopped pistachios if you wish.

Ring of Saturn Peach “Doughnuts” with Vanilla Ice Cream Inside

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22 Responses to “Ring of Saturn Peach “Doughnuts” with Vanilla Ice Cream”

  1. The presentation is stunning, and I love the idea of coating the fruit in biscotti crumbs. Beautiful!

  2. I lave saturn peaches. I bought a ton yesterday but am too stingy to make anything with them because they taste so good pure. I could be persuaded to try this though. Looks so good!

  3. I was just commenting on Aran’s post yesterday about how much I want to try Saturn peaches since I saw them featured on Sherry Yard’s book!! They look so yummy, especially macerated!! oh yum….maybe one day when I go to the States I’ll be able to sample some…

  4. I have read before about that story with the peaches and Sherry Yard. I’ve allways wondered about the recipe and I’m happy to finally see it! They look amazing, it’s a genious recipe I think. And you did great with it!

  5. So that’s what the biscotti were for…
    Love this idea! Love the plate you served it on too, fits the doughnut beautifully!
    I have Sherry’s Secrets of Baking and I love it a lot. This recipe is tempting me to get Desserts by the Yard too :)

  6. A wonderful and very original recipe! It looks SO beautiful and refreshing – the perfect dessert for a hot summer day.

  7. what a unique and outstanding dessert! i’d take this over a regular ol’ doughnut any day of any week! very nice!

  8. Very nice! I love the idea and the story behind it, in the book too :)

  9. Don’t you love it when you actually find the elusive ingredient you’re looking for?

    Those look FAN-tastic! Pretty plate too.

  10. The dessert looks so good!

  11. What a fun recipe and such a cool concept. How nice that you were able to not only use the biscotti from your previous recipe, but also find the right peaches! :) I like how elegant the dessert is, while the ingredients are so unique and spunky.

  12. You’ve done it now! I have been so addicted to those peaches this summer and they are no longer available in England as they have gone out of season. They are sold under the name of ‘Pita Peaches’ as well as ‘Doughnut Peaches’ here. I like to keep them in the fridge so they are icy cold, nothing better on a hot day (Ha! chance would be a fine thing, gales, rain and its blinking cold).

    I’ve copied the recipe for next year (have to wait a WHOLE YEAR!!!!), other peaches just don’t do it for me anymore.

  13. That’s my idea of a “doughnut”! That is a dessert that will wow any dinner guest.

  14. Cate, thank you very much!

    Meeta, I understand you. The peaches are amazing on their own.

    Christy, I’m sure you will find them in the States. Besides, it seems like they are available everywhere but for a very short time.

    Rita, thank you! The recipe is very nice indeed.

    Linda, thank you. You won’t be disappointed in this book, I’m pretty sure.

    Miri, thank you very much for your comment.

    Grace, thank you. Me too; too bad the peaches last for such a short period of time.

    Y, thanks. I also liked her story.

    Jacque, you are so right! The feeling is similar to what you experience when you unwrap a Christmas present and find exactly what you has wished for (doesn’t happen too often, does it? :). And thank you for your kind words.

    Poonam, thank you! It also tasted great :).

    Sophie, thank you! But I found the peaches first, then I baked the biscotti.

    Alex, thank you. You I’m totally with you. The peaches are fantastic on their own, but even better with cold champagne :) I regret their season is so short.

    Camille, thank you very much! I also find it a nice alternative :)

  15. Looks delicious! And a beautiful photo.

  16. Eileen, thank you very much!

  17. You always turn out outstanding desserts and pictures! These are such a great play on donuts! Lovely!!

  18. Helen, thank you! You are too kind :).

  19. I have been away for awhile and oh how I have missed out on all the great baking you have been up to. This is a great post and your pictures are wonderful. Even though I am NOT technically challenged I have been slow about catching on to a little known tool called “subscribing”. It is done, so I won’t miss out on a thing that you have baked!

  20. Kim, thank you very much for your kind words! You made me so happy; I’m very flattered!

  21. Wow, very cool. Great minds think sort of alike?

  22. this is perhaps the best idea ever.

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