Peach upside-down cake

¼ cup unsalted butter
1 cup brown sugar
½ cup slivered almonds
¼ cup peach nectar and dessert wine
6 peaches (blanched to remove skins)
3 egg yolks
3 egg whites
1 cup sugar
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt

Melt butter in a 9 inch black iron skillet.  Add brown sugar and slivered almonds. Slice peaches and toss in a tablespoon of sugar. Arrange sliced peaches on top of brown sugar and almonds in a pinwheel fashion. Set aside.

Cream egg yolks and sugar with hand mixer.  In a separate bowl combine flour, baking powder and salt, and gradually add to egg yolks and sugar. Stir in peach nectar and wine.

Beat egg whites until stiff peaks form and fold into batter,

Pour batter evenly on top of the peaches.

Bake in a preheated 350 degree oven for 40 to 45 minute oven.

Yield: one nine inch cake