This was inspired by the recipe headnote for a contest winner: a delicious peach cake by Savour, who recalled how her mother often served her cut-up peaches with milk, sugar and nutmeg for breakfast as a child. I opted for a dollop of crème fraîche in place of the milk, used brown sugar instead of white and snuck some cinnamon in alongside the nutmeg. If you don't have crème fraîche, just use whatever is in your fridge -- yogurt, cream, mascarpone, even ricotta. —Merrill Stubbs
large or 2 small ripe peaches, sliced
brown sugar (light or dark)
freshly ground nutmeg
In This Recipe
Put the peach slices in a bowl and add the rest of ingredients.
Gently fold everything together until the peaches are evenly coated.