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Cork Lives
Crumbed Peach Doughnuts by Mercy Fenton
Crumbed Peach Doughnuts by Mercy Fenton

Recipe: Crumbed Peach Doughnuts

Doughnut peaches are seasonal treats so make the most of them while they are around. These little doughnuts are mostly fruit with only a little doughnut mixture and they are deliciously summery. You will need a doughnut tin for this recipe. Mine has six shapes.

Prepare the doughnut peaches


3 or 4 doughnut peaches


  • Cut peaches laterally around pit and gently twist apart.
  • If peaches do not twist apart easily, insert knife tip and cut around the pit, then gently ease it out and separate the peach halves.
  • To skin peaches, bring a medium pot of water to the boil and add two pieces of peach at a time.
  • Blanch for 30 seconds and transfer to a bowl of ice water; drain. Remove skin.
  • Doughnut batter
  • Ingredients:
  • 20gr butter
  • 80ml buttermilk
  • 30gr sugar
  • 40gr beaten egg (that’s less than an egg so beat one and weigh what you need. Use up the remainder in scrambled egg or similar.)
  • ½ tsp. vanilla extract
  • 80gr cream flour
  • ¼ tsp. cinnamon
  • Pinch salt
  • ¼ tsp. baking soda plus 1/8 tsp.
  • ¼ tsp. baking powder plus 1/8 tsp.
  • Crumbed Peach Doughnuts
    Crumbed Peach Doughnuts

Crumb topping

15gr brown sugar

7gr white sugar

20gr cream flour

15gr unsalted butter

Pinch of cinnamon

  • Method:
  • Make the doughnut batter
  • Lightly grease the doughnut tin.
  • Preheat the oven to 175C
  • In a Perspex bowl melt the butter.
  • Whisk in the buttermilk, sugar, egg, and vanilla until well combined.
  • In a separate bowl, whisk together dry ingredients - flour, cinnamon, salt, baking soda, and baking powder.
  • Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined, with no big patches of flour.
  • Spoon the batter into the donut cavities. Spoon it evenly, it will spread itself once baking.
  • Place a peach half (skinned side up) on each doughnut shape (you may need to add in a little extra depending on the size of your peaches.
  • Press lightly to stick.
  • How to make the crumb topping:
  • In a small bowl, whisk together sugars, cinnamon, and flour.
  • Cut the cold butter into the flour mixture with a fork, pastry cutter, or my favourite method, your fingertips. Stop when some bits of butter are pea-sized, and some of the mixture looks like coarse sand.
  • Then sprinkle each doughnut circle evenly with the crumb topping.
  • Distribute the crumb topping evenly over the peaches.
  • Make sure you press it down so it doesn’t fall off during baking.
  • Bake donuts for 12 to 14 minutes, until lightly browned on the edges and tops set aside to cool for two to three minutes, and then remove to a wire rack set over parchment paper or a baking sheet.
  • Serve warm or at room temperature with some fresh berries.

Sauted peaches with almond

Another lovely peach recipe, this is a little more speedy if you are short of time.


½ cup almond

2 tablespoons raw brown sugar


  • Skin the peaches as mentioned. Three or four peaches.
  • Place almonds and sugar in a food processor and process until mixture is finely ground. Transfer to a wide bowl.
  • Gently dip each peach half into the mixture to coat both sides, and place on a plate.
  • Heat a large, heavy, nonstick pan over medium-high heat.
  • Add 2 tablespoons butter and when it has stopped foaming, add a batch of peach halves; do not crowd the pan.
  • Cook for about one minute, until almond coating has browned, and flip over. Sear for another 30 seconds to a minute and remove to dessert plates, placing two halves on each plate, cut side up.
  • Clean the pan before cooking more peaches.
  • Serve peaches with a scoop of vanilla ice cream and some summer fruits, be careful the crust will be caramelize and hot.