Peach Flaugnarde

Well, last weekend marked the end of peach season here in Edgefield County, South Carolina.  What a sad day for me as I made my final trek up Highway 25 to my favorite peach stand.  I can’t think of a better way to celebrate this much- loved fruit than with a flaugnarde.  As I peel, slice and freeze what's left of the ‘peck’ of peaches I purchased, I take some solace in knowing that at least a few more memorable desserts will still be concocted in my house over the next several months. Until next year...

Peach Flaugnarde Recipe 
Serves 6
Ingredients
1/2 tablespoon unsalted butter, at room temperature
7 tablespoons sugar
5 medium peaches, peeled and halved (or sliced)
2 large eggs
2 tablespoons peach liqueur
1/2 teaspoon vanilla
Pinch salt
1/2 cup whole milk
1/4 cup flour
Confectioners' sugar for dusting

Preparation
Heat oven to 375º. Butter a 9-inch quiche or pie dish; dust with 1 tablespoon sugar.
Arrange peach halves in bottom of dish.
In a blender, puree remaining 6 tablespoons sugar, eggs, liqueur, vanilla and salt until well blended. Add milk and flour; puree until smooth. Pour batter over peaches.
Bake until flaugnarde is set and knife inserted in center comes out clean, about 35 minutes. Cool completely. Dust with confectioners' sugar just before serving.