Peach and Raspberry Toast

June  7, 2017
1 Ratings
Photo by James Ransom
  • Makes 1 cup
Author Notes

Quickly cooked seasonal fruit, like berries and stonefruit, makes for a mighty toast topper. Since it has a little tang, we used Brummel & Brown™ Organic Buttery Spread" to sautee the peaches and raspberries. —Food52

What You'll Need
  • 2 tablespoons yogurt spread
  • 1/2 cup diced fresh or frozen peaches
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon firmly packed brown sugar
  • 1/2 cup fresh raspberries
  1. In a large nonstick skillet, melt yogurt spread over medium heat and cook peaches, stirring occasionally, until tender, about 2 minutes.
  2. Add remaining ingredients, except raspberries, and cook, stirring frequently, until brown sugar melts, about 2 minutes. Stir in raspberries and cook, tossing gently, until slightly softened, about 1 minute.
  3. Serve with toasted whole grain bread.

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