This is basically peaches and cream pie filling, there’s just no crust. I don’t miss the crust, however, some shortbread cookies or ladyfingers make a nice accompaniment.

To peel peaches, make an ‘x’ in the bottom of the peach, put in a bowl and cover with boiling water, and let sit for a few minutes, or add peaches to boiling water for a minute. Remove, drain, and peel. You can also buy special, serrated peelers that obviate the need for boiling water.

4 or 5 peaches, (peeled), pitted, halved
3 large eggs
1/2 c sugar, or to taste
1 c heavy cream or sour cream
1/2 t vanilla extract
chopped almond, walnuts or peanuts, optional

1. Preheat oven to 425°F.

2. Place the peach halves in an 8″ x 8″ square baking pan or a deep dish pie plate. Or, slice the peaches and put them in a layer. Don’t worry if the halves touch, pack them in.

3. In a separate bowl, whisk the eggs. Add the sugar, cream, and vanilla extract and whisk to combine.

4. Pour egg mixture over the peaches. Sprinkle with nuts, if using. Bake for 15 minutes. Reduce heat to 350°F and continue to bake until the filling is set, another half hour or so. Remove from oven and serve warm or at room temperature.