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Peach Fritters

Prepare a frying batter, peel, cut in halves and remove the stones from six medium, ripe peaches, then cut each half in two. Place them in a bowl, add one tablespoon sugar and two tablespoons maraschino, turn well in the seasoning and let infuse for fifteen minutes. Roll in the batter, and drop them one by one in hot fat--but not boiling--and fry for ten minutes, turning with the skimmer once in a while. Lift up, drain on a cloth, trim a little, pour a hot Sabayon sauce on a dish, dress the peaches and sprinkle powdered sugar over, then serve.