Bring a medium pot of water to a boil and slice an X into the bottoms of the peaches. Boil 30-60 seconds, until you start to see the flesh peeling away at the X's. Remove and rinse with cold water. Peel the peaches and cut into segments.

Place the peaches back into the pot with the water and coconut sugar *(I use 1 tablespoon but this may not be sweet enough for some. To have it taste more decadent, use 2 tablespoons.) Place the pot over medium heat and stir gently until it starts to bubble. Allow the sugar water to turn syrupy and thick.

Place the peach mixture into a un-greased 6 1/2 inch skillet or small baking dish. Sprinkle with a generous pinch of salt.

In a small bowl, combine the almond flour, tapioca, baking powder, melted ghee, coconut milk, vanilla, and 1 teaspoon coconut sugar. Mix until smooth and place three dollops of batter on the peaches.

Bake for 20-25 minutes, until a toothpick inserted into the pastry comes out clean. Serve with coconut vanilla ice cream!