Herb-Crusted Levantine Peach

Method

1. Gather and prep everything first: ice, banana, milk and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the peach and let it herb-crusted, undisturbed, so it takes on real color before you stir.
4. Stir in the fresh fruit along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with toasted nuts right before serving.
6. Serve warm, ideally with something to soak up the sauce.