Peach financiers

Melt butter in a saucepan over medium heat and keep cooking past the foaming until the milk solids toast golden brown, swirling to watch; turn off the heat and let it sit about 10 minutes.

Separate three eggs; whisk the whites with white sugar a couple of minutes until the sugar dissolves and they turn thick and foamy (not a meringue).

Add a big pinch of salt, a little vanilla extract, almond meal and a little all-purpose flour and mix.

Strain in the browned butter and whisk together.

Generously butter mini muffin pans with un-melted butter, add a pinch of flour to each and tap to coat.

Fill the molds just shy of the top, wipe drips with a paper towel and tap to release air bubbles.

Bake in the center of a 400F oven 5 minutes to set.

Meanwhile skin and slice a yellow peach into thin pieces, 12 in all.

Top each financier with a peach slice (added now so it does not sink) and bake another 10 to 12 minutes until browned.

Let sit at least 10 minutes before removing from the pan.