Sunday Breakfast

My husband Bruce has experimented with different ways of ripening peaches and nectarines, as we don’t get ripe ones in our local stores….they come in semi-ripe and we have to choose carefully. He picks by color and feel he says, and they go into a brown paper bag, closed up. One day later 1-2 are ripe and so forth for the next 3 days, usually he doesn’t purchase more than 6 at a time…..these are nectarines.

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Mark Bittman had a piece last week about peaches that haven’t ripened properly and become mealy and somewhat dry. He has taken to cooking them down and eating them straight like that, adjusting sugars, maybe a bit of cinnamon, over oatmeal, or as a sauce.

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