• ½ tablespoon unsalted butter, at room temperature
• 7 tablespoons sugar
• 1½ pounds peaches (about 6 medium)
• 3 large eggs
• 2 tablespoons peach liqueur
• ½ teaspoon vanilla
• Pinch salt
• 1 cup whole milk
• ¼ cup flour
• Confectioners' sugar for dusting

Heat oven to 375º. Butter a 9-inch quiche or pie dish; dust with 1 tablespoon sugar.

Bring a medium saucepan water to boil. Add peaches and cook for 2 minutes; drain. When peaches are cool enough to handle, peel, pit and slice into eighths. Scatter peach slices evenly over bottom of dish.

In a blender, puree remaining 6 tablespoons sugar, eggs, liqueur, vanilla and salt until well blended. Add milk and flour; puree until smooth. Pour batter over peaches.

Bake until clafouti is set and knife inserted in center comes out clean, about 35 minutes. Cool completely. Dust with confectioners' sugar just before serving.

Note: Can be made 6 hours ahead. Let stand at room temperature.