These deep-fried peaches are from Cathy at Sixpoint Brewery in Brooklyn. She makes lunch there every day and writes about it on her blog, Lunch at Sixpoint.
Of course, given the setting, she used a beer batter. Cathy writes that the finished "donuts" aren't mushy or fully cooked through, just warm, slightly soft, and covered in a crispy crust. She did core them beforehand, so that they have their characteristic hole.
• Donut Peach Donuts, at Lunch at Sixpoint
We'll chalk these up as a healthier alternative to real doughnuts. Although we might be tempted to add a sugar glaze...
What do you think?
(Images: Cathy/Lunch at Sixpoint)