Peach Pandowdy

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.