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!
(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.
CLASSIC SHORTBREAD COOKIES
6 hours ago