Photo by Gwénaël Le Vot
SERVES 6–8
½ tablespoon unsalted butter, room temperature
3 peaches, medium size, peeled, pitted and thinly sliced
1 lemon, zested
½ cup sugar (divided)
3 large eggs
2 tablespoons peach liqueur
½ teaspoon vanilla extract
½ teaspoon cardamom
Pinch kosher salt
½ cup whole milk
½ cup heavy cream
½ cup flour (or less)
Powdered sugar for dusting
Preheat oven to 350 F. Butter a 9-inch cast-iron skillet.
In a large bowl, toss peach slices, lemon zest and one tablespoon sugar and arrange in the bottom of skillet.
In a blender, puree remaining sugar, eggs, peach liqueur, vanilla, cardamom, salt, milk and cream until well blended. Add flour and purée until smooth. Pour over peaches. Bake 35–40 minutes until the mixture is set but still wobbly in the center. A cake tester placed in the center should come out smooth. Remove from oven and allow to cool for 15 minutes.
Serve warm and cut into slices. Dust with powdered sugar.
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Check out more delicious peach recipes from Chef Belinda’s archives on our site:
Make the most of peach season—Take the time now to enjoy fresh, tree-ripened peaches while these summer treats last, with a sweet roundup of desserts from Chef Belinda.
Give peaches the slip—In this how-to video, Chef Belinda shows us how to peel a bowl full of peaches in just minutes.
Everything’s Just Peachy—Enjoy six delicious dessert recipes from Chef Belinda Smith-Sullivan’s first cookbook, Just Peachy.
Easy peach pie—This simple summertime pie bakes up juicy and golden.
Peach pecan scones—Great by themselves or covered in decadent homemade peach preserves.
Peach turnovers—Turn fresh South Carolina peaches into these tasty pastries.
Perfectly easy peach cobbler—There’s no sweeter way to put tree-ripened peaches to use.