| 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. |