Upside-Down Peach Cioccolati Cake

1/8 Cup Butter, melted

1/4 Cup Brown Sugar

3-4 Fresh, Firm Peaches, thinly sliced

1 Cup Ground Cioccolati Biscotti (use food processor or kitchen blender)

1 (4 oz.) box of French Vanilla Instant Pudding

2 Eggs

1/4 Cup real Sour Cream

1/2 Cup Sweetened Condensed Canned Milk

1/2 teaspoon Vanilla

2 Cioccolati Biscotti, chopped in large chunks

Mix melted butter and brown sugar and spread to cover the bottom of a greased small baking pan (6″ round).  Arrange the sliced fresh peaches on top of the butter/sugar mixture in a decorative manner.  Sprinkle the large chunks of Nonnis brand Cioccolati biscotti over the peach arrangement.

Blend together at medium low speed the french vanilla instant pudding, eggs, sour cream, canned milk, vanilla and ground biscotti until thoroughly mixed (approx. 1-2 minutes).  Batter may be gritty.  Pour batter over the crumbled biscotti.  Batter may reach the top of the pan.

Bake 350°, attentively, for approx. 40-50 minutes or until middle becomes golden brown.  Cake may rise above the top edge of pan during baking.  Oven settings may vary.

Upon cooling, invert pan onto serving dish.

Serves 3-4 people, recipe can be doubled, using 9 X 13 square baking pan or 10″-12″ round baking pan.

(From Nonni's, the maker of the best biscotti in the world!  Yeah – I eat one almost every day.  Who knew they had recipes using their biscotti?)