1 kg ripe peaches, cut into 5-mm thick slices

3 Tbs Amaretto

1 cup half and half

½ cup (packed) light brown sugar

1 vanilla bean, split

¼ tsp ground nutmeg

2 large eggs

¼ cup melted, unsalted butter

½ cup plain flour

¼ tsp salt

1 Tbs icing sugar; for garnish

1

Position a rack in the middle of the oven and preheat to 160°C. Butter a 2 litre baking pan and set aside.

2

Place the peaches in a medium bowl and toss with the Amaretto. Set aside at room temperature while you make the batter.

3

Combine the half and half, sugar, vanilla bean and nutmeg in a small saucepan and bring to the start of a simmer over medium heat. Turn off the heat, cover the pan, and let the mixture steep for 30 minutes.

4

Scrape the seeds from the vanilla pod into the cream. Save the pod for another use, or discard.

5

Transfer the warm cream to a large bowl. Add the eggs and butter and whisk to blend. Add the flour and salt, and whisk to combine.

6

Arrange the fruit in the bottom of the prepared pan. Add any juices that accumulated in the bowl to the batter, stirring to blend. Pour the batter over the fruit.

Serving size: 1/8 of the recipe (197 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.