Sunday, February 8, 2009

Simple Gifts

After last night's meal of soup and biscuits, we were in the mood for something sweet. (What a surprise! We almost always are.) It was a really hectic day.

When I got to the Teeter for my weekly shopping trip, I found an unexpected treasure: fragrant, ripe, delicious California nectarines. (True, they were $2.50 a lb., but the price is comparable to the organic apples DC loves (from Whole Foods). So I bought 6.

Fresh blueberries were on sale, 2 for $5, so I bought 2 packages, as well as a bag of frozen blueberries as a back-up, as I was thinking a nectarine and blueberry crisp would be a real treat at this time of year.

But I just didn't have time to make the crisp. Both DC and DS were looking wistfully toward the kitchen after supper, so I figured I should think of something fast. Then I remembered Marion Cunningham's "recipe", Peach on Sugared Toast, from The Supper Book. Which is exactly what it sounds like. Marion says that although you may be wondering why it's even a recipe, "You may never have thought of it, and it's actually better than some desserts that take a lot of fuss."

This is definitely true! I adore "peach toast" as it reminds me of the cinnamon toast my mom used to make for us in the broiler. It's definitely one of those things that are surprisingly tasty, given the complete ordinariness of the ingredients.

The recipe is very simple. Take some very good, homemade style white bread, spread it thickly with butter, and sprinkle generously with sugar. Then add 1/2 a pitted peach or nectarine, and sprinkle a little more sugar over the peach. Run it under the broiler until it's golden brown.

The end result is a very pleasing contrast in flavors and textures. The toast is sort of soft and crispy at the same time, rich and buttery, with crunchy caramelized sugar on top. The peach is barely cooked, warm and juicy and "sweet-tart." I always gild the lily by pouring some heavy cream over it, but you don't have to. It's plenty good as is. (DS is convinced he hates cream, and will not eat knowingly eat anything that has cream in or on it.)

Here are my photos, which are pretty self-explanatory.

The nectarines, ready to go!

Buttered bread

(I figured, why waste the other 1/2 nectarine?)

Out of the broiler: mmmmmmmmmm!

Even better with some cream on top!

Sometimes simple gifts are the best.


  1. In my house we like bread with butter and sugar and dip it into hot milk or "Cafe Con Leche" (shot of Cuban coffee, diluted with 1 cup hot milk and sugar)

    Sooooo goood!

    Butter and sugar on bread is sinfully delicious :)

  2. I love cafe con leche, even though I really don't like coffee. I guess all the milk and sugar cuts the bitterness! Dipping bread with butter and sugar in it sounds heavenly!

  3. Hi Karen,
    Theses look yummy. I never had seen this recipe before, thank you for sharing it.
    I am saving the recipe in my recipe file.
    Very nice posts about your mom’s soup and your homemade applesauce, it reminds me of my homemade baby food years.

  4. Hi, Marilyn--

    Thank you so much for reading and for your kind words! If you make the peach toast, let me know how you like it! Ah, yes-- the babyfood years! It was great fun watching my son learn to enjoy real food. He was so tiny the first 6 months of his life, but once he started eating real food, he plumped up in no time. You'll have to tell me all about your children!



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