Peach, Pecan, and Bourbon Upside-Down Pie

Ingredients:

Caramel and fruits

• 3/4 cup sugar
• 0.5 tsp coarse salt (optional)
• 600-700 g of firm ripe peaches, cut into 1 cm wide slices.
• 3 tbsp bourbon

Pie

• 1.5 cups premium flour
• 1/4 cup finely ground pecans
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1 cup of sugar
• 8 tbsp (110 g) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon natural vanilla extract
• 1 cup of sour milk or 3/4 cup of whole milk mixed with 1/4 cup of sour cream or Greek yogurt
• Vanilla ice cream, for serving

Preparation:

1. Preheat oven to 190°C.
2. Caramel and fruits:
   
   In a 10-inch ovenproof skillet, combine the sugar with 1.5 tablespoons of water until the mixture resembles wet sand. Heat over medium heat until the sugar melts and turns light amber, about 5 minutes. If making salted caramel, add salt. Arrange the peaches cut-side down on top. Drizzle the bourbon over the fruit.
3. Dough:
   
   In a medium bowl, combine the flour, pecans, baking powder, baking soda, and salt. In a large bowl, beat the sugar and butter with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk, stirring until the flour is just incorporated.
4. Pour the batter over the fruit and spread it evenly. Bake until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let rest for 15 minutes, then invert the pie onto a serving plate. Cool to room temperature before serving. Serve with a scoop of vanilla ice cream.