Serves: 9
Total Calories: 278

1 (29-ounce) can peaches halves, well drained
3 eggs
1 1/2 cups milk
1/4 cup sugar
1 teaspoon vanilla extract
pinch salt
1/2 cup flour
1/2 cup almond paste (1/2 of 8 oz. can), at room temperature, crumbled
1/3 cup sugar
1/3 cup butter or margarine, softened
water Boiling
1/4 cup coconut flaked
whipped cream

Preheat oven to 325°. Place nine peach halves, rounded-side up, in an 8 x 8 x 2-inch baking dish set aside. If any peach halves are left, reserve for another use.

In a medium bowl, beat eggs well. Add milk, 1/4 cup sugar, vanilla and salt, stirring until well blended and sugar is dissolved. Carefully pour mixture around peaches.

In the same bowl using the back of a spoon or your fingers, mix flour, almond paste, 1/3 cup sugar and butter or margarine until well blended. Divide dough into nine portions (about 2 tablespoons each) and flatten slightly into rounds, about 2 1/2 inches in diameter. Place one on top of each peach half (edges will go into liquid). Set baking dish in a larger pan (13 x 9 x 2-inch) and place in oven. Fill larger pan with boiling water to a depth of 1 inch. Bake for 50 minutes sprinkle top with coconut. Bake 5 minutes longer or until a knife inserted in custard comes out clean. Carefully remove baking dish from water cool on a wire rack.

Cut into squares and serve warm or at room temperature with whipped cream if desired.

Nutritional Facts:

Serves: 9
Total Calories: 278
Calories from Fat: 114

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