In a medium mixing bowl, combine sourdough discard, all-purpose flour, baking powder, salt, and cold water. Whisk until thick and no lumps remain. Cover with plastic wrap and rest in the fridge for at least 1 hour.

In a deep skillet or fryer, heat oil to a depth of about 2 inches over medium heat until it reaches 350°F-375°F.

Wash and slice peaches into thick wedges, pat them dry and dust lightly with flour.

Dip each flour-dusted peach slice into the batter, allowing excess to drip off before frying.

Fry the battered peach slices for about 2-3 minutes or until golden brown, using a slotted spoon to drain on paper towels.

Toss the warm fried peaches in a mixture of granulated sugar and cinnamon until fully coated.

In a saucepan, combine heavy cream and whole milk, heating just below boiling. Whisk yolks and sugar until smooth, then gradually mix in hot cream. Return to saucepan and cook on low heat until thickened.

Serve the fried peaches on a plate and drizzle with the chilled crème anglaise.