Peach Cinnamon Toast with Candied Pecans

Recipe by Educational Chef Julia Schneider  
Demonstrated at East Atlanta Village Farmers Market on May 17, 2018

Ingredients

• Market:
  • Peaches from Pearsons Farms ($6/bag)
  • Baguette from TGM – ($9)
  • 2 cups pecans from Pearsons Farms ($14/bag) 
• Pantry:
  • Butter
  • 1 cup light brown sugar
  • 1 tsp cinnamon
  • 2 tsp salt

 Directions

Candy the pecans

1. Heat a nonstick sauté pan over medium.
2. Add pecans, light brown sugar and a couple pinches salt. Cook, stirring frequently, until the brown sugar completely melts and the pecans are coated and toasty and are uniformly caramelized and toasted at the same time. If they start to smell burnt, stir more vigorously or turn down the heat.
3. Remove the pecans to a nonstick surface to cool, such as parchment paper lining a sheet pan.
   

Make the cinnamon toast:

1. Combine 1/2 cup brown sugar with 1 tbsp cinnamon and 2 tsp kosher salt.
2. Mix and set aside. Toast bread slices on each side in a skillet with melted butter, remove and dip immediately in cinnamon mixture to coat on one side.
3. Top with sliced ripe peaches and chopped candied pecans. Serve!

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.