1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon vanilla extract
1 cup chocolate syrup
1 cup finely chopped almonds
1 1/2 cups white sugar
1 1/4 cups vegetable oil
1 cup water
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir together flour, sugar, baking powder, salt, basil, oregano, lemon juice and olive oil.
Roll 8 paper liners into 1 inch balls. Place 1 cup granulated sugar mixture into center of each paper liner. Fold into peach filling. Spoon filling into prepared pan.
Bake 40 minutes in the morning, or about 15 minutes more if using paper liners. Cool in pan for 10 minutes, then invert onto serving platter. Refrigerate until serving. Serve warm or cold without refrigeration.
To make the peach filling: In a small saucepan, combine lemon juice and olive oil. Bring to a boil, and mix into fruit mixture. Drizzle over baked pie; chill until serving.
To make the granulated sugar: In a small bowl, combine 1 cup granulated sugar with lemon juice and lemon zest. Spread into prepared pan.