In a medium saucepan over low heat, combine 1 cup of heavy cream and 1 cup of whole milk, warming gently until steamy but not boiling. In a separate bowl, vigorously whisk together 4 egg yolks and ¾ cup granulated sugar until pale and thick. Slowly pour the warm milk mixture into the egg mixture, stirring constantly, then return it to the saucepan. Cook over low heat, stirring continuously for about 10-15 minutes until the mixture thickens enough to coat the back of a spoon. Let it cool and set aside.

In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and ¼ cup of granulated sugar until combined. Add 1 cup of sourdough discard, stirring until the batter is smooth and without lumps. Let it rest for about 10 minutes.

In a deep pot or Dutch oven, pour in 2-3 inches of high smoke point oil and heat it over medium heat until it reaches 350°F to 375°F. Use a thermometer to monitor the temperature closely.

Carefully slice 4 ripe peaches into wedges, discarding the pits. Dip each peach slice into the sourdough batter and fry in batches for 2-3 minutes until golden brown. Use a slotted spoon to remove peaches and place on paper towels.

While the fried peaches are still warm, combine ¼ cup granulated sugar with 1 teaspoon ground cinnamon in a shallow bowl. Toss the crispy peaches in the cinnamon sugar mixture until coated.

On a serving plate, arrange the warm Sourdough Fried Peaches and drizzle with crème anglaise or serve on the side.