Prep 1 hr
Cook 30 mins
- 3 lbs peaches, fresh, just-ripe
- 1⁄3 cup dark brown sugar, firmly packed
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1⁄3 cup light raisins
- 1 1⁄4 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 1⁄4 teaspoon salt
- 2 eggs
- 1⁄3 cup milk
- 2 ounces unsalted butter, melted (1/2 stick)
- 1 teaspoon vanilla extract
- almond extract (a few drops)
- Adjust oven rack one-third down from the top of the oven; preheat oven to 400°.
- Butter a shallow baking pan with a 2 quart capacity, 11 x 8 x 2 inches; set aside.
- Blanch and peel the peaches—have ready a large bowl of ice cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches.
- With the slotted spoon, place the peaches in the boiling water, two or three at a time; if the peaches are fully ripe, they will need about 15 seconds in the boiling water, if not quite ripe they will need more.
- With the slotted spoon raise a peach from the water and move your thumb firmly over the skin, if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water.
- Peel with your fingers starting at the stem end, and return the peeled fruit to the ice water; continue to blanch and peel all the peaches.
- Cut peaches in half, remove the pits, and cut each half in three or four lengthwise slices; you should have 6 generous cups of sliced peaches.
- Place the sliced peaches in a bowl, add the sugar and lemon juice; sprinkle the cinnamon all over.
- With a rubber spatula toss the fruit gently to mix the ingredients evenly; let stand for about 10 minutes to draw a bit of the juice.
- Then place the mixture in the buttered baking dish, including every bit of the juice that has collected.
- Smooth the top and sprinkle on the raisins; let stand while you prepare the topping.
- Topping: sift together the flour, baking powder, sugar, and salt; set aside.
- In a small bowl of an electric mixer, beat the eggs with the milk, butter, vanilla, and almond extract.
- On low speed, add the dry ingredients and beat briefly only until smooth.
- The mixture will be thick but fluid.
- Either pour it slowly to make a thin layer (it will form a wide ribbon when it is poured) or spoon it by small spoonfuls over the fruit; do not pour or spoon too much in any one spot or there will not be enough to cover the fruit.
- Actually, the topping might not cover the fruit completely anyhow, but it should almost cover it.
- Some of the topping will run down into the spaces between the fruit.
- Bake for 28-30 minutes; the juices will bubble dark around the rim and through any little spots that the topping did not cover; the topping will darken slightly.
- Serve warm as is, or with ice cream.