One summer morning, I decided to make good use of the ripe stone fruit I had picked up at the farmer's market. I didn't have any brioche at home, but I did have a loaf of sourdough. It turned out that the tanginess of the bread was delicious with the sweet fruit. And amaretto adds just the right hint of almond.
4 ripe Italian plums, pitted and cut into thin wedges
2 ripe peaches, pitted and cut into thin wedges
2 ripe nectarines, pitted and cut into thin wedges
1 vanilla bean, split lengthwise and seeds scraped
1/3 cup sugar
2 tablespoons amaretto
Unsalted butter, preferably cultured, at room temperature
4 slices good sourdough bread
Steps:
Toss the apricots, plums, peaches, nectarines, vanilla seeds and pod, sugar, and amaretto in a large bowl until the sugar dissolves. Let stand for at least 20 minutes, but preferably for 2 hours.
Preheat the oven to 350°F. Generously butter a small rimmed baking sheet.
Generously butter one side of each slice of bread. Arrange buttered side up in a single layer in the pan. Spoon the fruit and their juices over the bread. Be sure to get a nice mix of colors on each slice. Bake until the bread is browned and crisp and the fruit tender, about 10 minutes. Serve immediately.
Cut plums as you do mangoes, running the knife down along the pits. That makes it easy to slice them into neat wedges.
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