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Peach Toast
July 06, 2007
There's nothing like a great peach, is there? When you bite into it and the sweet, juicy flesh bursts in your mouth -- it tastes like sunshine! But if you end up with a peach or two that's less than perfect -- or maybe one that was perfect a few days ago -- here's a great way to enjoy it anyway. The warmth of the ginger sugar brings out the sweet peach flavor and the butter makes it even better. This recipe also works well with nectarines, apricots, and other stone fruits.
Peach Toast
makes 3-4 slices
Preheat the broiler.
1 peach that is less than perfect
3-4 slices of good bread or baguette
3-4 teaspoons Heritage Palm Sugar with Ginger (from Big Tree Farms)
2 T sweet creamy butter*
Peel the peach if you don't like the skin. Cut the peach into thin slices, and array the slices onto the bread. With a fork, press the peach into bread so that it covers the whole surface. Sprinkle with about 1 teaspoon of Ginger Sugar per slice of bread ( less if the fruit is very sweet) and dot with bits of butter. Put the bread on a baking sheet and place under the broiler until the toast is golden.
Sit outside in the lovely morning sunshine and enjoy!
* The Reggio Butter that we carry -- which is made with the cream skimmed away when Parmigiano Reggiano cheese is made -- is wonderful for this.
