The Abracadabra Moment: This mystifying recipe begins with a ramekin placed upside down in the center of a pie plate. Sliced peaches encircle the ramekin, and are then drizzled with a lovely mixture of brown sugar, butter, cinnamon and vanilla. A buttery cake dough covers the peaches, and then this unusual dish goes into the oven. Once cooled, the pie plate is flipped over to reveal tender peaches nestled into a crumbly biscuit-cake. And where is the creme brulee-like syrup? In the ramekin, warm and ready to be poured over each serving!

Choose peaches that are neither very ripe nor rock-hard. They should give a little when squeezed.

Peaches and Syrup

• 6-8 medium peaches, peeled, cored and cut into half-inch slices
• 3/4 cup packed light brown sugar
• 6 tablespoons water
• 2 tablespoons unsalted butter
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon cinnamon 1/8 teaspoon salt

Dough

• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, chilled
• 6 tablespoons milk

Adjust oven rack to middle position and heat oven to 400 degrees.

1. For the peaches and syrup: Combine brown sugar, water, butter, vanilla, cinnamon, liqueur (if using) and salt in medium saucepan and stir over medium heat until sugar dissolves and butter melts, about 5 minutes. Place a 6-ounce ramekin (or custard cup) upside down in the center of a 9-inch pie plate. Arrange peaches in a circle around ramekin. Pour syrup over peaches.

2. For the dough: In food processor, pulse flour, sugar, baking powder, and salt until well-mixed. Add butter and pulse until flour mixture resembles coarse cornmeal. Place mixture in a medium bowl.

3. Fold milk into flour mixture, pressing mixture against sides of bowl to form dough. On lightly floured work surface, roll dough into 9-inch circle. Lay dough directly over peaches and ramekin and press dough so that it fits snuggly around them, but do not attach dough to pie plate.

4. Bake until top is golden brown, about 25-28 minutes. Cool on rack for 30 minutes.

5. Place a large-rimmed serving plate on top of the pie plate and very quickly invert onto serving plate to avoid losing any of the syrup. Serve with vanilla ice cream or creme fraiche, pouring syrup over each portion. Serves 6-8.

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