As you may notice with several of my recipes, I like to modify existing ones to fit my needs. The same applies for the amazing, dangerously easy dessert I made last night. I tasted the original recipe for Peach Melba Cinna-bun at Publix, in their Apron cooking samples section. It was incredibly delicious, but called for things that felt a little extravagant. As much as I wanted to spend extra money on raspberry sauce, frozen peaches and (AMAZING) cinnamon buns, I felt like I should forego the extra charges. Also, I don’t need cinnamon buns lying around my house begging to be eaten.

So I got home and made dinner as usual, only briefly noticing the canned peaches in my pantry until they popped into my mind as my husband and I watched TV. I thought that with leftover cinnamon bread from Easter, I might have enough ingredients in my house to make something similar, and I did!!!

This was such a quick and easy thing to make, I didn’t have time to even take a picture of it, so I took a picture of the ingredients to show how simple it is to throw together.

Ingredients:

• Two pieces of bread for toasting (cinnamon or raisin bread)
• 1 cup sliced peaches (preferably fresh, but canned or frozen work)
• About 2 tbs strawberry or raspberry jam
• Cinnamon, clove, nutmeg
• Whipped cream (not pictured because my husband makes it from scratch and it’s too good not to use up)

Directions:

1. Toast bread
2. In a small sauce pan, add peaches and jam and stir on low heat until they are mixed and create a syrup
3. Add cinnamon, nutmeg and clove to taste (about two dashes of cinnamon, a dash of nutmeg and a half dash of clove)
4. Serve over the toast, making use of all of the sauce/syrup you just created
5. Add whipped cream

That’s it!