This is the way to dare to eat a peach.


My problem with fruit desserts is this: The cherry clafouti, the fresh fig tart, the peach pie should all be made with the ripest fruit at the peak of its season.

But their seasons are so short! We don’t get enough of these gifts simply in a bowl on the table!

I don’t want to poach, bake, or crumble them in anything else; I want to enjoy the pure fundamentals of each fruit as it enters its season. We just don’t get enough of them to exhaust their one ingredient deliciousness.  A bowl of cherries.  Three squat, gibbous figs.  A cold, dewy peach.

That’s why I love this recipe (really just assembly) from Gabrielle Hamilton’s cookbook Prune, the recipe box for the chefs in her East Village, NYC restaurant of the same name.



Find some really good butter.

Slather it “wall-to-wall” on rounds of baguette (untoasted).

Lay slices of peeled, fragrant peach over the butter.

Sprinkle with sugar.

Drizzle a 1/2 teaspoon of icy-cold (keep it in the freezer) Peach Schnapps (ideally peach eau de vie) over each serving.


I have served this as a dessert and as an appetizer. Even with that Schnapps, you could have it for breakfast. This is a way to dare to eat a peach.

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