Peach Upside-Down Cake

Preheat oven to 350 degrees F. Butter and flour a 9-inch round springform cake pan. In a saucepan heat 2 tablespoons of the oil, and the pear concentrate. Add the halved peaches or nectarines and cook for 5-6 minutes, or until just tender. Set aside for 20 minutes, or until just cool. Beat the eggs until fluffy, 2-3 minutes. Gradually add the remaining 1/2 cup oil, and the vanilla. Stir in the remaining ingredients. Drain the fruit, place it decoratively around the base of the pan and pour the batter over it. Bake for 30-35 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan for at least 10 minutes before turning out onto a platter to serve.