To peel peaches, plunge whole peaches for about 30 seconds in boiling water.  Remove them with a slotted spoon and place them in a large bowl with ice-cold water (aka ice bath). Let peaches cool for a few minutes, and peel them using a small sharp paring knife. Cut peeled peaches into quarters by pitting them. Put them aside.

Preheat the oven to 390°F/200°C. With a knob of butter, grease a pie tin.

To make the clafoutis batter, sift all-purpose flour in a mixing bowl. Add sugar and a pinch of salt, and make a well in the center. Break eggs into the well and mix with a hand whisk gently. Dilute the batter by pouring the milk and cream gradually, stirring with the whisk to avoid forming lumps. Add vanilla extract and mix. The batter will resemble a pancake-like batter, a little bit thicker than the pancake batter. Set aside.

Melt butter in a medium-sized skillet and fry pistachios over medium heat for 2-3 minutes, stirring. Add honey and vanilla sugar and cook until caramelized. Add the prepared peach quarters and coat them with an even amount of caramel and nuts over the heat, but don't cook them.

Transfer the peach mixture to the bottom of the prepared pan. Place peaches beautifully, arranging them cut side down in a single layer. Pour the batter over peaches and bake for about 35-40 minutes. The surface of the clafoutis should be blond or slightly golden.

Serve warm or let it cool down and sprinkle with icing (powdered) sugar.