Cooking From Every Angle

Peaches Revisited

August 18, 2009 • 6 Comments

Merrill

There was a time when I would have insisted that the best -- if not the only -- way to serve a ripe peach is on its own, sans accountrements. Now, however, I'm not so sure.

Last week, we received a contest entry for a delicious peach cake (now a finalist), and in the headnote for the recipe, the author, Savour, recalled how her mother often served her cut-up peaches with milk, sugar and nutmeg for breakfast as a child. This past Saturday, back from the greenmarket with six perfectly ripe peaches, I remembered her description and felt inspired.

Yearning for a bit of tang, I opted for a dollop of crème fraîche in place of the milk. I used brown sugar instead of white and snuck some cinnamon in alongside the nutmeg. Once all of the ingredients were folded together, I found myself cradling a bowl of pure, peachy bliss: the slices of fruit were enveloped in a "sauce" that was creamy, sweet and tart all at once -- and lightly scented with the spices. I've enjoyed this dish for breakfast every morning since, and I can't imagine I'll tire of it before peaches are gone for the year.

Peaches with Crème Fraîche, Brown Sugar, Cinnamon and Nutmeg

Serves 1

  • 1 large or 2 small ripe peaches, sliced
  • 1 tablespoon crème fraîche
  • 2 teaspoons brown sugar
  • dash ground cinnamon
  • dash freshly ground nutmeg

1. Put the peach slices in a bowl and add the rest of ingredients.

2. Gently fold everything together until the peaches are evenly coated.

3. Devour, sharing only if absolutely necessary.

 

 

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Comments (6)

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almost 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Wandering around the kitchen this morning - my husband having finished all the granola - I remembered this post. Delicious! Thank you. I expect to be cradling my own wonderful creamy peachy breakfast bowl for the next few days, too.

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almost 5 years ago phyllis

I had this for breakfast this morning with some greek yogurt. Fabulous.

I also love fresh ripe peaches sliced with each slice covered with your favorite cheese. I often have it with very aged gouda or cheddar.

Merrill

almost 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

That sounds delicious! Next week I'll be up in Maine, where my parents have their own peach trees. My mother (see Veronica below) and I, who are both cheese obsessed, will have to try this together.

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almost 5 years ago Sarah Lockwood

Add some toasted almonds or pecans and this sounds absolutely perfect to me!

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almost 5 years ago KelseyTheNaptimeChef

Mmm, this sounds wonderful. I love the idea of this for breakfast.

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almost 5 years ago Veronica

Sounds sublime--can't wait to try this once back in Maine. Hope the raccoons have left some peaches for us!