1/2 c  Flour

    1/4 c  Sugar

      2 lg Eggs

    1/2 c  Milk

           Oil, for frying
      4 ea Genoise, 3" layers **

      2 ea Peaches, ripe

           Pate a choux **
----------------------------------SABAYON----------------------------------
      3 ea Egg yolks

    1/4 c  Sugar

      2 oz Grand Marnier

      2 tb Water, warm

       ** See recipe for Genoise
       Put the flour in a bowl and add sugar and mix.
       Beat in eggs one at a time and, when they are incorporated and
  the dough is smooth, add milk to make a batter.
       Dip a ladle or a mold into the hot fat briefly and dip into the
  batter.  Put the ladle back into the fat carefully and fry until a
  "basket" comes away from the ladle.  Fry the basket until it's golden
  and drain.
       Fit the genoise into the bottom of each basket.
       Drop peaches one at a time into boiling water for 10 seconds to
  loosen the skin, then peel, halve and remove the pit.  Place a peach
  half on each genoise.
       Form "handles" for the "baskets" out of Pate a Choux and bake
  them, then secure to the baskets with thick chocolate icing.
       Top each peach with sabayon and garnish with candy flowers.
  Sabayon:
  ========
       Whisk egg yolks with sugar until they are light and
  lemon-colored.
       Add Grand Marnier and continue whisking.  Put the mixture over
  low heat and cook carefully.
       Add warm water in a stream and whisk to form a smooth
  light-yellow sauce.
       Source: Great Chefs of New Orleans, Tele-record Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Michel Marcais, Begue's Restaurant, New Orleans