"The Ladyfinger Specialist Since 1901"

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Ideas

2 packages (3 ounces each) ladyfingers

8 cups diced peaches (8-10 peaches)

3 tablespoons flour, divided

1/4 cup plus 1/3 cup sugar

1 can (8 ounces) marzipan, crumbled

4 eggs

1 can (12 ounces) evaporated skimmed milk

1/2 teaspoon almond extract

1 teaspoon vanilla extract

Nutmeg for garnish

Lightly grease bottom of 9" x 13" x 2" baking pan (glass preferred). Line bottom of pan with 36 ladyfinger halves, cut side upward; set aside.

Toss peaches with 1 tablespoon of the flour and 1/4 cup of the sugar; scatter peaches evenly over top the ladyfingers.

Whirl marzipan and eggs in blender or food processor until smooth. Add the remaining 2 tablespoons of flour and 1/3 cup sugar; process until blended, then add in milk and extracts. Pour custard evenly over the peaches, then sprinkle with nutmeg and the almonds.

Bake in center of oven for about 45 minutes until firm and slightly puffed around the edges. Center will not test done with knife. Cool, then refrigerate. Best if heated to lukewarm before serving. Cut into squares and dust lightly with confectioners' sugar.