This is very easy to make and is a good way to use those peaches that no-one seems to want to eat fresh – it is best made with soft peaches as you do not cook them before you put them in the custard. They will soften when you cook them, but will not be as soft as, say, tinned fruit. There is still a little bit of resistance to the bite, they aren’t mushy but aren’t hard either. Baked this way really seems to bring out the flavour and they are delish!
5 peaches, remove the stone and halve the peaches (or if you have a bigger pie dish, you can put more in!)
2 tbs sugar (yes, that is all you need)
1 tsp vanilla essence
1/4 cup sour cream
1 cup cream
2 tbsp coconut flour
Preheat a fan forced oven to 160 celcius, 180 if not fan forced.
Arrange the peaches, cut side down, on a very lightly greased pie dish. In a large jug, beat the eggs lightly, then add the sugar, vanilla and creams and mix well. Add the coconut flour and mix again, pour over the peaches then place in the oven.
Bake for approximately 25 minutes, the custard should be lightly browned around the edges, and just firm in the centre.