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1
Bring a large saucepan of water to a boil and fill a bowl with ice water.
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2
Score a shallow X in the bottom of each peach.
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3
Submerge the peaches in the boiling water for 1 minute.
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4
Using a slotted spoon, transfer the peaches to the ice water to cool.
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5
Peel the peaches, cut them into eighths and transfer them to a heatproof bowl.
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6
Rinse out the saucepan.
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7
Add 2 cups of the sugar, the lime and lemon zests, the lemon juice and 2 cups of water and bring to a boil, stirring until the sugar is dissolved.
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8
Pour the hot syrup over the peaches, then top them with a small plate to keep them submerged in the syrup.
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9
Refrigerate until chilled, at least 4 hours.
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10
Meanwhile, rinse out the saucepan and add 4 cups of the milk, the vanilla bean and seeds and 1/4 cup of the sugar.
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11
Bring to a boil, stirring until the sugar is dissolved.
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12
Stir in the rice and a pinch of salt and cook over moderately low heat, stirring constantly, until the rice is tender and the liquid is very thick and nearly absorbed, about 35 minutes.
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13
Remove from the heat and discard the vanilla bean.
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14
In a medium saucepan, combine 2/3 cup of water with the butter and 1/4 teaspoon of salt; bring to a boil.
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15
Off the heat, stir in the flour with a wooden spoon.
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16
Return the saucepan to moderate heat and cook, stirring, for 1 minute.
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17
Using an electric mixer at medium speed and working off the heat, beat in the eggs one at a time, beating well between additions.
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18
Transfer the dough to a pastry bag fitted with a 1/2-inch star tip.
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19
Fill a large saucepan with 3 inches of oil and heat to 375.
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20
Line a rack with paper towels.
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21
In a bowl, combine the remaining 1 cup of sugar with the cinnamon and a generous pinch of salt.
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22
Carefully squeeze the batter into the hot oil in 3-inch lengths, using a knife or kitchen scissors to cut the churros as they gently fall into the oil; fry no more than 8 at a time.
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23
Fry the churros over high heat, turning once, until golden brown, about 3 minutes per batch.
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24
Using a slotted spoon, transfer the churros to the rack to drain for 30 seconds, then immediately toss them in the cinnamon sugar to coat.
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25
Continue frying the churros, coating them as they are done.
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26
Using a slotted spoon, transfer the peaches to large glasses; top with 2 tablespoons of the syrup.
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27
Stir the remaining 1/2 cup of milk into the rice pudding and rewarm until hot, about 1 minute.
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28
Spoon the rice pudding over the peaches and serve with the churros.
