Monday, April 23, 2007

Peaches on Toast

This is one of those things you make when you’re bored and you fancy cooking but there’s really very little to cook and you can’t be bothered to go to the shop or do something proper so you just gather up the few edible items around, apply your ingenuity, imagine you are on Ready Steady Cook…

… and most of the time you end up with horrible student-esque concoctions, things like the flapjacks I tried to make without instructions, which were just a sticky over-sweet mess that I nevertheless devoured in one sitting. Or like the soup I once made from swede and cabbage (it was awful; really truly awful, don’t try it). Or frozen broad beans fried with onions and bread and bits of old cheese… Yum.

Anyway, this one happened to be a more happy experiment. It’s very very simple, but very very good. All you will do is pluck a ripe peach (or plum, or nectarine) from the fruit bowl, stone it and slice it. You’ll dip the slices into icing sugar then lay them in a heated frying pan and cook them on both sides until they are soft and brown and bubbling.

Then you’ll slice some crusty white bread and pop it in the toaster. And you’ll lay the peach slices on top of the toast, drizzling over whatever juices you can get out of the pan. And you’ll eat it and it will be like super super deluxe bread and jam, monstrously fruity and satisfyingly sickly sweet and slightly naughty.

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