Ingredients

For the peach-polenta cake:

• 1/2 cup blanched almonds, peeled
• 1/4 cup granulated sugar
• 1/2 cup polenta or cornmeal
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 8 tablespoons soft butter
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon peach schnapps (optional)
• 5 peaches, peeled, cut in half (we recommend Red Haven or Suncrest, both freestone varieties)

For the peach syrup:

• 1/2 pound peaches, peeled, cut in half, and roughly chopped (approximately 2 peaches)
• 1 cup granulated sugar
• 1/2 cup dry white wine
• 1/2 cup water
• 1 tablespoon peach schnapps (optional)
• 1 vanilla bean, split lengthwise, seeds scraped

Description

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