Torta di Fichi e Pesche, or Fig and Peach Cake

 

12 fresh figs

6 large peaches

Flour

1/2 C. butter

2 T. sugar

5 egg yolks and 4 whites

A shot of rum

8 palmiers (French pastry cookies) or 16 ladyfingers, crumbled

6 Amaretti cookies, ground

Pinch of salt

Butter and flour for prepping baking dish

Preparation:

Preheat oven to 275 F.

Butter and flour a fairly deep 9 or 10-inch baking dish.

 

Trim stems from figs and cut into halves. Peel and slice peaches. Sauté figs in butter and drain them on absorbent paper. Hold aside. Dust peach slices with sugar and sauté them briefly, too. Next, whip the eggs in a large bowl, then fold in peach slices and all other ingredients except figs. Pour the batter into the pan and push figs into it, cut side up. Bake for two or so hours, until set. Serve cake warm or room temperature with crème Anglaise.

 

Crème Anglaise

 

2 C. whipping cream

1 C. sugar

2 T. all-purpose flour

1/2 C. butter

1 T. vanilla extract

 

Stir first 3 ingredients together in a saucepan. Add butter and stir constantly over medium heat until butter is melted. When mixture begins to boil, cook for 3 more minutes , stirring constantly, until slightly thickened. Remove from heat and stir in vanilla.