The humble English muffin is a forgotten species. In our perpetual daze as distracted college kids, we too often forget to stop and smell the crumpets as we cruise on autopilot, loading up our trays at the dining hall with a stale bagel or dry undersalted scrambled eggs. We can turn instead to the warm natural sweetness of honey and peaches, complemented with a generous smear of tangy sophisticated cream cheese, all atop a crispy-on-the-outside-fluffy-on-the-inside warm crumpet of buttery goodness. With a little help from the microwave and toaster, we can all wind down, open our sleepy eyes, and appreciate life in the slow lane with some good ol’ TLC and afternoon tea with honeyed peaches and buttered toasted crumpets.
Connie and Annie are sisters and bloggers making the most of dining hall fare at the Ratty, Brown University’s dining hall. They blog at Ratty Gourmet.
Honeyed Peaches on Buttered Toasted Crumpets
2 teaspoons honey
2 teaspoons + 1 tablespoon butter, divided
1 English muffin
2 tablespoons cream cheese
Cut the peaches into 16 equal slices and place in a single layer on a small microwave-safe plate. Drizzle with honey and dot with 2 teaspoons of butter. Cover with another microwave-safe plate, and microwave on high power for 2 minutes, or until peaches are cooked through and smell wonderfully buttery and sweet but are not completely mushy.
Split open the English muffin and toast the open side. Spread evenly and lovingly with butter and cream cheese. Top with the honeyed peaches in a pretty spiral. Enjoy with tea or after a light lunch!
Tags: college life