Peach And Raspberry Clafouti

• 4 cups thickly sliced peeled peaches (about 2-1/2 pounds)
• 1/2 cup fresh raspberries
• 2 tablespoons cold butter, cut into small pieces
• 1/4 cup blanched almonds
• 2 tablespoons all-purpose flour
• 3/4 cup heavy whipping cream or half-and-half cream or milk
• 1/3 cup plus 2 tablespoons sugar
• 2 large eggs
• 1 tablespoon tawny red port or sherry, optional
• 1/4 teaspoon salt
• 1 cup whipped cream
• Raspberries, mint leaves to garnish

1. Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter.
2. 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.
3. Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400u0b0 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.

peaches, fresh raspberries, cold butter, blanched almonds, flour, heavy whipping cream, sugar, eggs, tawny red port, salt, whipped cream, raspberries

Taken from www.tasteofhome.com/recipes/peach-and-raspberry-clafouti/ (may not work)