While this classic French confection typically calls for cherries, we put a Southern spin on it by nestling ripe, juicy peach slices in this custardy skillet dessert.
- ⅔ cup all-purpose flour
- ½ cup plus 2 tablespoons sugar, divided
- 1 teaspoon kosher salt
- 4 large eggs
- 2½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 2 cups heavy whipping cream
- 3 cups (½-inch-thick) sliced peeled fresh peaches
- In a large bowl, whisk together flour, ½ cup sugar, and salt; whisk in eggs and extracts until smooth. Gently whisk in cream until well combined. Let batter stand for 10 minutes.
- Preheat oven to 350°.
- Lightly spray a 10-inch enamel-coated cast-iron skillet with baking spray with flour. Pour half of batter (about 1¾ cups) into prepared pan; reserve remaining batter.
- Bake until almost set, 10 to 15 minutes.
- In a medium bowl, stir together peaches and remaining 2 tablespoons sugar. Gently place peaches on top of partially baked custard in concentric circles. Gently stir remaining batter; carefully pour onto peaches.
- Bake until a wooden pick inserted in the center comes out clean, about 40 minutes. Let cool on wire rack for at least 20 minutes before serving.
Gently stir, but do not whisk, remaining batter before pouring onto peaches; whisking the batter will incorporate air and create bubbles on top of the baked custard.