This is truly the easiest treat you can bake. The emphasis is on fruit flavor, so the dough must assume a subordinate role. Hence, it's made with brown rice flour, enriched with ground pecans and made slightly chewier with tapioca starch.
Yield: Four, single-serving, 4-inch ramekins, or one, 5 1/2 X 9 inch baking pan. Recipe may be doubled for a 13" X 9" baking pan that will serve 8.
Time to make: 20 minutes active. 45 minute oven dwell..
Tools needed: 2 quart saucepan. Spice or coffee grinder. Sharp knife. 2 medium bowls. four, 4-inch ramekins or baking dish of similar volume. Measuring cups and spoons, or scale.
Ingredients
Procedure:
1) Heat oven to 350 F. Grease the interior of the ramekins or other baking dish with butter. Peel, pit, slice and chop the peaches into one-inch pieces.
2) Add the chopped pecans to a spice grinder and process until a pasty mass forms. Add the brown rice flour and run the grinder until the pecans are fully integrated into the flour and the mixture is dry and loose. Pour into a medium bowl and add the tapioca starch and xanthan gum. Whisk to blend.
3) Place the ramekins in the oven. Melt 2 Tablespoons of the butter in the saucepan over medium heat. Add the peaches, 1/4 cup of sugar and 1 Tablespoon of the flour blend and stir well. Bring to a low boil, stir, and reduce heat to medium low. Let mixture simmer for about 15 minutes, stirring occasionally, until peach sections are slightly rounded and a thick syrup forms. Remove from heat.
4) To the remaining flour, add the baking powder, the salt and 1/3 cup sugar. Whisk to combine. Add the milk and yoghurt and stir until a medium-thick batter forms.
5) Divide the remaining butter into 4 equal portions and carefully add one portion to each hot ramekin. As butter melts, reserve 1/4 cup of the batter. Divide the remaining batter equally, pouring it into the hot ramekins. Divide the peaches and syrup among the ramekins. Dollop each ramekin with the set-aside batter. Return to oven and bake 45 minutes, or until the batter dollop is nicely browned and the peaches bubble. Remove to a cooling rack and allow to cool at least 20 minutes.
Best if served warm with whipped cream or ice cream.