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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

July And August Are Peak Months For Fresh Peaches. The Fruit Is Extremely Perishable, So Buy Only The Amount You Intend To Use Or Eat Within A Few Days. Choose Peaches That Are Firm To The Touch, But Whose Flesh Yields With Gentle Pressure. The Fruits Sho

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