If I happen to stumble upon a roadside sign for tree-ripened peaches, you can bet your bottom dollar I’m pulling over and bogarting the whole lot. In light of summer’s last gasp, I’ve been stocking up on September produce, single-handedly keeping Big Peach in business. Thanks to my surplus, I’ve been adding these sweet, juicy stone fruits to just about everything – a tomato, avocado and carrot-ginger salad? Sure, why not. Broiled and paired wtih Edy’s Vanilla Ice Cream? I’d be insane not to. Sliced thin and candied atop classic Creme Brulee? Clearly I’m a genius.

So that’s what I’ve got for you today. Creme Brulee is so easy to make (and so dangerous for your waistline), but the custard for this fancy-pants French treat can be prepared well in advance of whatever you’re celebrating, even if it’s only Monday Night Football. I found this out the hard way. I had whipped it up on Saturday when my husband and I were out in Long Island with my mom, but since I forgot my camera, I realized I had to transport it back into the city before “bruleeing” it and staging its photo shoot. Did this delicate little dessert suffer for the unexpected rain delay? Not a lick. In fact, I licked the ramekin clean. Bon appetite!

PS: As I note in my topping instructions below, the juiciness of the peach slices will soften your crispy brulee ever so slightly, but honestly, it’s worth it. Nothing beats a gently broiled peach. And once stone fruits are hard to find, sub in super-finely sliced apples.