Almond Peach Clafouti

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup amaretto liqueur
• 1 lb firm ripe peach, peeled, pitted, sliced 1/4-inch thick (about 3 medium)
• 1/4 cup sliced almonds
• 2 large eggs
• 1 large egg yolk
• 1/2 cup unsalted butter, room temperature
• 1 cup all-purpose flour
• 1 cup milk
• 1/4 teaspoon almond extract
• 1 tablespoon confectioners' sugar
• 1 cup lightly sweetened whipped cream (for serving)

Directions

1. 1

   Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.

2. 2

   Add peaches and toss to coat. Let stand at room temperature 30 minutes.

3. 3

   Heat oven to 350 degrees.

4. 4

   Generously butter 9" round baking dish or glass pie plate.

5. 5

   Toast almonds on baking sheet until light brown, 7-10 minutes. I.

6. 6

   ncrease oven heat to 375 degrees.

7. 7

   Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.

8. 8

   With machine running, add butter and flour through feed tube; process 30 seconds.

9. 9

   Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.

10. 10

    Pour enough batter into prepared dish to measure 1/4" deep.

11. 11

    Bake just until set, 5-7 minutes.

12. 12

    Arrange peaches over baked batter and sprinkle with almonds.

13. 13

    Cover with remaining batter.

14. 14

    Bake until puffed and top is browned, 35-45 minutes.

15. 15

    Let cool slightly on wire rack.

16. 16

    Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.