Preparation

• Fill a medium pot with 1 liter of water, 200 g of sugar, the juice of one lemon, and a vanilla pod split in half. Place the pot over medium-high heat and allow it to come to a boil, stirring occasionally to ensure the sugar completely dissolves.
• While waiting for the water to boil, carefully peel the peaches, removing the skin but leaving them whole. Set the peaches aside in a separate bowl.
• Once the water begins to boil, carefully add the whole peaches to the pot. Reduce the heat to medium to maintain a gentle simmer.
• Let the peaches cook for about 30 minutes. The cooking time may vary depending on the ripeness of the peaches; ensure they become tender but do not fall apart.
• Turn off the heat and let the peaches macerate in the syrup at room temperature overnight. To prevent them from drying out, cover them with a piece of parchment paper so that it touches the fruit.
• The next day, carefully drain the candied fruit and cut each of the peaches into two halves.
• Place the peach halves at the bottom of the mold, with the cut side facing up.
• In a large bowl, add the ingredients for the batter: 400 ml of condensed milk, 200 ml of liquid cream, 4 eggs, 40 g of cornstarch, one teaspoon of vanilla extract, and a pinch of salt. Stir well with a whisk until everything is well integrated.
• Fill the mold with the batter mixture, completely covering the peach halves at the bottom.
• Sprinkle the crushed almonds evenly on top.
• Preheat the oven to 200 °C and bake au gratin for about 10-15 minutes or until the clafoutis is golden to taste.