6 T butter (11/2 T. melted) 6 T sugar 4-6 ripe, but firm free stone peaches, peeled, halved, and stone removed 1 egg ¼ cup milk ¼ cup all purpose flour Pinch of salt ¼ cup crushed almonds ½ t dried lavender blossoms 1 cup heavy cream
Preheat oven to 425°F.
Using 2 T of the butter, heavily butter a 9-inch pie plate, preferably glass. Sprinkle 2 T of the sugar over the bottom. Place the halved peaches cut side down in the pie plate.
In a bowl, beat together the egg, milk, flour and salt to form a batter. Pour the batter evenly over the peaches. In a small bowl, stir together the remaining 4 T of sugar, the almonds and the lavender. Sprinkle the mixture evenly over the peaches. Dot the surface with 1 ½ T of the remaining 3 T of butter.
Place in the oven, basting with the melted butter after about 10 minutes and bake until the peaches are soft and juicy but still firm and crisping on top, about more 15 minutes. Remove from the oven and serve hot or warm by scooping up the peach halves and custard onto individual plates. Pour about 2 T of the cream or over each peach half.