Blanch the peach in boiling water for a few seconds and rinse in cold water.

Remove skin and pit.

Slice the peach into about 8-12 slices.

My wife prefers to skip this step, but I lightly sauté the peach slices with the ½ tbsp.

butter in a skillet over medium heat for about 5 minutes to soften up the peaches.

She prefers the peaches raw.

Butter one side of all the slices of bread.

On two of the slices, stack the sliced brie (or spread it if it’s warm enough) followed by even amounts of peach slices.

Top with the remaining cheese and the other slice of bread.

Cook at 325° for four minutes on each side.

Makes two.

Thank goodness for fall peaches!