Ingredients
4 cups thickly sliced peeled peaches (about 2-1/2 pounds)1/2 cup fresh raspberries2 tablespoons cold butter, cut into small pieces1/4 cup blanched almonds2 tablespoons all-purpose flour3/4 cup heavy whipping cream or half-and-half cream or milk1/3 cup plus 2 tablespoons sugar2 large eggs1 tablespoon tawny red port or sherry, optional1/4 teaspoon salt1 cup whipped creamRaspberries, mint leaves to garnish
Preparation
Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter.
In a food processor, cover and process almonds with flour until ground. Add cream, 1/3 cup sugar, eggs, port, salt; blend, scraping sides as necessary.
Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400° for 30-40 minutes until top is golden and custard set. Cool on a wire rack for 20 minutes. Serve warm with whipped cream. Garnish with raspberries and mint.
