Peach Fritters

Cut the peaches in quarters; remove the skins; steep the pieces in a glass of noyeau and a little sugar for an hour; then drain them; dip each piece in German frying batter, No 289; fry the fritters of a light colour, and crisp; and having drained them, let them be placed in order on a baking-sheet, dredged over with sifted sugar, salamandered and dished up without a napkin, and with some custard-whip, No. 99, poured round them. All kinds of stone fruit are to be treated in the same manner.