A peach tree will be a welcome addition to our backyard in the near future, but until that tree is planted and starts growing my favorite fruit, I am thankful for generous friends who share with me! Is there anything better than a warm, sweet-smelling, juicy peach fresh from the tree? I think not.
I found this book, Unplugged Kitchen by Viana La Place when my soon-to-be-fourteen-year-old was just a baby, and I was getting into cooking for the first time in my life. Browsing the aisles of a small bookstore, this one seemed to jump into my hands and I knew I had to take it home with me so I could read all the stories behind the recipes and admire the pretty photographs. I believe this book is out of print now, but if you love cookbooks like I do, snap this one up if you can get your hands on a copy. The artist in me appreciates the graphic design of the book, the wanna-be world traveler in me enjoys exploring the Italian countryside through the text, and the food-lover in me wants to try every recipe! It’s a well-loved part of my kitchen, now with a slightly rippled cover from a spilled glass of water, torn paper bookmarks scattered throughout its pages, and an accidental smattering of watercolor paint along its spine.
Little did I know when I bought it, that inside I would discover a little treasure called “peach sandwich.” Peach sandwich? Why hadn’t I thought of that before? I had to try it as soon as possible. I’m pretty sure I had a peach sandwich every day for breakfast that summer. Here’s the recipe for you while peach season is still in full swing!
- 2 slices sturdy rustic bread
- a little butter
- 1 ripe, fragrant peach, sliced (peeling is optional)
- sugar to taste
Toast the bread slices, and, while warm, lightly spread with butter. Arrange peach slices on 1 slice of bread and sprinkle with desired amount of sugar. Cover with the other bread slice and very gently press down to bind.