Try this recipe for the Ranch at Emerald Valley's signature Palisade Peach Doughnut Holes.
PALISADE PEACH DOUGHNUT HOLES
Enjoy delicious Palisade peaches year-round with this marmalade you can store for winter. Or use it in executive pastry chef Adam Thomas’ Palisade Peach Doughnut Holes, a signature snack at the Ranch at Emerald Valley.
For Peach Marmalade
6 lbs of Palisade peaches
2 1/2 lbs sugar
4 ounces lemon juice
Blanch peaches and cut into big chunks. Mix peaches and sugar together and let sit overnight. Place peaches in large, heavy saucepan with lemon juice and cook on high heat for 20 minutes. Remove from heat and skim off impurity foams that settle on top. Return to medium heat for 20 to 30 minutes, until natural pectin starts to set. Do not stir. Let cool. Store in airtight container.
For Doughnut Holes
2 cups unbleached all-purpose flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 cup lukewarm milk
1/4 cup melted butter
1 large egg
1 teaspoon vanilla extract, optional
In a bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, butter, egg, and vanilla extract, if using. Combine the wet and dry ingredients to make a thick batter. Fill a deep skillet with at least 1 inch of vegetable oil. Heat oil to 350 degrees. Using a tablespoon cookie scoop (or spoon), drop balls of batter into the oil. The balls should be slightly smaller than a ping pong ball, which will result in doughnut holes about 2 inches in diameter. Fry the doughnut holes for 2 minutes on the first side, or until they’re a deep golden brown. After 2 minutes, turn the holes over, and fry for an additional 2 minutes, until golden brown. Transfer doughnut holes to a baking sheet lined with paper towels to drain and cool. Use a piping bag with a long, plain tip to fill each donut with the Palisade Peach preserve.
Don’t crowd the pan; fry about 8 balls at a time in a 10-inch skillet.
Test fry a single doughnut to check oil temperature and determine exact cooking time.
A perfectly fried doughnut should have a thin, crisp crust, with the center cooked all the way through.