Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Maidia Heatter

Ingredients Nutrition

Directions

  1. Adjust oven rack one-third down from the top of the oven; preheat oven to 400°.
  2. Butter a shallow baking pan with a 2 quart capacity, 11 x 8 x 2 inches; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place the sliced peaches in a bowl, add the sugar and lemon juice; sprinkle the cinnamon all over.
  9. 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.
  10. Then place the mixture in the buttered baking dish, including every bit of the juice that has collected.
  11. Smooth the top and sprinkle on the raisins; let stand while you prepare the topping.
  12. Topping: sift together the flour, baking powder, sugar, and salt; set aside.
  13. In a small bowl of an electric mixer, beat the eggs with the milk, butter, vanilla, and almond extract.
  14. On low speed, add the dry ingredients and beat briefly only until smooth.
  15. The mixture will be thick but fluid.
  16. 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.
  17. Actually, the topping might not cover the fruit completely anyhow, but it should almost cover it.
  18. Some of the topping will run down into the spaces between the fruit.
  19. 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.
  20. Serve warm as is, or with ice cream.

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