1Prepare your peaches. If using canned, you can use the juice, just omit some of the sugar. If using fresh, peel. I used fresh frozen from my tree last year.Add 1 Tbsp. Cinnamon,1/8 tsp cloves, 3 Tbsp. butter, and 1/4 cup Cornstarch. Cook until peaches are softened and you have the consistency of a thin gravy.
Fix your Pecans.. Chopped or crushed in a pan. with 2 Tbsp. Butter, 1 Tbsp. Cinnamon and sugar. Simmer, stirring so it doesn't burn until the pecans have softened some. You May need a few Tbsp. of water, but keep them thick.
2Melt 3 Tbsp. butter on a sheet pan. Mix 1/2 Tbsp. Cinnamon and sugar.. Can use brown, but I had white. Layer Corn Tortillas on top, dredging through the mix and toast them in oven on 250, turning until both sides are crisped .
Putting it all together..Put 1/2 cup peach mix on bottom of the pan.. I used a 9 X 13. Add Tortillas, fitting together so it makes the crust.Top with peach mixture, then another layer of tortilla.. Add pecan mixture on top, sprinkle with Cayenne then another layer of tortillas.Peaches on top of that and last layer of tortillas.Top with 1/2 cup of peach mixture. At this point, I ran out and was afraid I wouldn't have enough peach to cover it, so I added 1/4 cup milk to the peach mix, then topped it off..
Bake in oven at 350 degrees until top is lightly browned and crispy :)
Serve with whipped cream.
I hope you enjoy :)