This Recipe Has Been in My Family
for Generations. The Brown Sugar
and the Juices from the Fresh
Peaches Caramelize as the Batter on
Top Bakes into a Moist Cake. This
is Wonderful Served Warm with Heavy
Cream, Whipped Cream, or Ice Cream.
**note: The Number of Peaches
Needed Will Depend on Their Size.
You Want An Even Layer, Covering
the Bottom of Your Baking Dish. I
Have Use Anywhere from 4 Large
Peaches to 6 Small Peaches. If You
Place Your Peaches into a Pot of
Boiling Water for About 30 - 40
Seconds and Then into Cold Water,
the Peels Come off Very Easy.
Another Tip; Before Peeling (after
the Plunge into the Boiling Water),
Take Your Paring Knife and Starting
from the Stem End, Slice Around the
Peach Ending Were You Started, Then
While Holding Each Half, Twist in
Opposite Directions to Release the
Pit (much like You Would like An
Avocado). Then Peel and Slice. If
You Have Really Sweet Peaches, You
Can Adjust the Brown Sugar to 3/4
Cup.
