The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

PEACH TOASTS

PEACH TOASTS

The Kitchen Scholar
Sandwiches and Canapés

SOURCE: MARION CUNNINGHAM. THE SUPPER BOOK.

Peach halves on warm sugared toasts open the possibility of assimilating homemade desserts into the supper chore and menu amid a hectic summer schedule. Its final look and nonsense for fussiness is literal culinary proof of time being worth of gold.

Ingredients

6 slices homemade dense white bread, crusts removed

1/2 cup/120 grams unsalted butter

6 tablespoons/75 grams sugar

3 fresh yellow peaches, halved and pitted

3/4 cup/180 mL heavy cream

OPTIONAL: Fresh tarragon sprigs for garnish

Specific Equipment

Buttered baking dish with dimensions of 9 inches/23 cm × 13 inches/33 cm

Butter spreader

Serves 6

Instructions

1. Preheat oven to 350°F/175°C.

2. Place the slices of bread in the buttered baking dish. Spread 4 teaspoons/20 grams butter over each bread with a butter spreader and sprinkle over 2 teaspoons/8.5 grams sugar on each slice. Lay over a peach half, cut side down, on each bread and sprinkle 1 teaspoon/4 grams over each peach.

3. Bake for 15 minutes or until the sides and edges of the bread have toasted to golden brown.

4. Remove the baking dish from the oven and transfer each toast to individual serving plates. Spoon 2 tablespoons/30 mL heavy cream over each peach. Garnish the top of the peach with tarragon sprigs, if desired.

WHITE PEACH JELLY

WHITE PEACH JELLY
WHITE PEACH AND WALNUT TART

WHITE PEACH AND WALNUT TART