Instructions

1. 1

   Preheat your oven to 350 degrees Fahrenheit.Bring a large pot of water to a boil over high heat. Set out a large bowl of ice water. Use a sharp knife to score the bottom of the peaches with a large x, then place them in the boiling water for 30 seconds.

2. 2

   Remove, and plunge immediately into the ice bath.

3. 3

   Let sit for another 30 seconds, then place on a cutting board to rest for a few minutes. Starting at the bottom of the peach, use your fingers to peel back the skin by tugging on the corners of the pre-scored x. Once peeled, discard the skins and thinly slice the peaches.

4. 4

   Place the cinnamon, ginger, cardamom, cloves, and coriander into a large blender.

5. 5

   Add 1/3 c. sugar, eggs, vanilla, salt, flour, and milk and blend until smooth.Grease a 9-10 cast iron skillet with butter and pour in a 1/4 inch layer of the batter.

6. 6

   Bake for about 2-3 minutes or until a film of batter just barely sets in the pan. The rest of the batter will still be raw.

7. 7

   Remove from the heat and keep the oven on.

8. 8

   Lay the sliced peaches over the batter in a circular design.

9. 9

   Sprinkle the remaining 1/3 cup of sugar over the peaches, then pour on the rest of the batter.

10. 10

    Bake for another 45 minutes to 1 hour.

11. 11

    Remove from the oven when it is puffed and brown, and a knife comes out clean.

12. 12

    Sprinkle with powdered sugar, serve warm.