100g canned sliced peaches in natural juice, well drained and cut in smaller slices
Preheat oven to 180°C. Lightly grease four one-cup capacity ramekins.
Beat butter, sugar and essence until pale and creamy. Add eggs, one at a time, beating well after each addition. Stir in cherry brandy.
Fold in sifted flour and stir gently to combine. Add sour cream or yoghurt and passionfruit pulp.
Spoon batter into ramekins until three-quarters full. Top with 2 slices of peaches. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes then dust with a little icing sugar. Serve warm.