Summer fruit bruschetta a sweet addition to meals

Now's the season for fresh fruit desserts and treats, whether you're planning a holiday festivity, are expecting guests, or are just heading for a shady corner of the garden.

Fruit is a simple but welcome addition to menus for al fresco meals, cookout spreads and porch refreshers -- and any informal in-between times. Not to be confused with "fast food," fruit concoctions can be quick and easy to make and are generally among the more nutritious snacks around. If you're really impatient, just rinse your peaches or plums and eat them out of hand.

Here are a few fast ideas for using ripe, juicy picks from the summer produce stands or garden harvests.

Sweet Summer Fruit Bruschetta

(Preparation time 20 minutes, cooking time 1 to 2 minutes)

24 baguette slices, cut 1/4-inch thick

1/4 cup butter, softened

6 tablespoons brown sugar

1/4 teaspoon cinnamon

1/2 cup chopped peaches or nectarines

1/2 cup chopped plums

2 tablespoons fresh lime juice

2 tablespoons chopped glazed walnuts

Lay the baguette slices in a single layer on a large baking sheet. Stir together the butter, 4 tablespoons brown sugar and cinnamon and spread on one side of each baguette slice. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges. Stir together the remaining brown sugar, fruit and lime juice in a small bowl. Spoon equal amounts over the bread slices and sprinkle with walnuts.

Makes 24 bruschetta, or 8 servings.

(Recipe for AP created by the California Tree Fruit Agreement)

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What could be more classic than peaches and cream? Here's a recipe from Real Simple magazine's July issue that serves up the combination in a purely delectable version. It's one of several answers they offer to that question, in a feature full of appealing ideas:

Warm Peaches with Whipped Cream

(Start to finish 15 minutes)

6 ripe yellow peaches

6 tablespoons unsalted butter

3/4 cup sugar

1 cup heavy cream

1 teaspoon vanilla extract

Cut each peach in half, then cut each half into 4 slices.

Melt the butter in a large skillet over medium heat. Reduce heat to medium-low, sprinkle the sugar over the butter, and stir until dissolved, about 1 minute. Add the peaches, increase the heat to medium-high, and cook, stirring frequently, until the peaches are softened and coated with a thin sauce, about 3 minutes. Remover from heat and let stand a few minutes.

Meanwhile, in a bowl, beat the cream and vanilla until soft peaks form. Spoon the peaches and sauce into bowls and serve with a dollop of whipped cream.

Makes 4 servings.

This refresher from the July-August issue of Vegetarian Times is quick to make but needs at least three hours chilling time. Then you can carry it out to your picnic spot in a thermos or ice-filled, tightly capped plastic pitcher. The recipe balances the taste of strong, brewed tea with sweet fruit nectar and slices of fresh fruit.

For a variation, substitute blackberry juice or blueberry juice for peach nectar, and try blackberries instead of peaches.

Peachy Iced Tea

5 black or green tea bags

4 cups boiling water

4 cups peach or apricot nectar

2 cups sliced peaches

Ice cubes, optional

Mint sprigs for garnish, optional

Steep tea bags in boiling water for 5 minutes. Remove tea bags. Combine brewed tea and nectar in large pitcher. Gently stir in 1 1/2 cups peaches. Refrigerate until chilled, at least 3 hours or overnight.

Put remaining peach slices into individual glasses. Add ice cubes, if using, and pour in tea. Garnish with mint sprig if desired.

Makes 8 servings.

Nutrition information per serving: 80 cal., 1 g pro., 0 g fat, 21 g carbo., 40 mg sodium, 1 g fiber.