Hungry writer improvises peach pudding

Nectarine fruit on a wooden

Sometimes you need pudding, dessert, sweet, seconds whatever you want to call it. Sunday was one of those days. We’d finished supper and both us felt the yen for something sweet. The problem was there was nothing much in the house. Then I remembered a recipe I fancied trying for baked peaches on sour dough bread. Mike wasn’t sure, but it was that or nothing. The trouble was that we didn’t have any peaches, or ricotta cheese, but we did have sourdough, nectarines, runny honey and there was thyme growing in a pot in the front garden. I also had a spare lemon in the fruit bowl.

A pudding was duly improvised. Baked, doused with cream and eaten. It was delicious.

Not being an instinctive cook it was the first time I’d ever not followed a recipe exactly, which in a way is odd as I love improvising when it comes to the garden, the house and in drama, though not so much in writing where I have to more or less stick to my plan.

My characters, on the other hand, often have to live by their wits and in my latest adventure of Letty Parker, “Island of Fear” to save her life, Letty has to play the part of a well brought up young lady. Luckily, she’s spent enough time back stage at Theatre Royal watching Bella and her fellow actresses to make a success of the role.

“Island of Fire” is about to go through its first proper edit and will be out next year. In the meantime the recipe

Nectarines on Toast : serves two.

2 Nectarines, halved or quartered

A couple of sprigs of thyme, leaves picked

2 tablespoons runny honey

Juice and zest of 1/2 a lemon

2 slices of sourdough

Cream to serve.

1 Preheat oven to 200/gas 6. Toss nectarines in thyme leaves, honey, lemon juice and zest

2 Pile nectarines on bread on a baking tray and bake for 20 min. Edges of bread should be brown, nectarines soft.





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