This looks an awful lot like a recipe I got out of Sunset magazine years ago. Usually I make it with Santa Rosa plums (love the way the cinnamon sugar combines with the juicy fruit to get all syrupy), but the other day I made it with sliced nectarines and peaches. It goes together so quickly and easily with ingredients that are readily at hand. Whipped cream is a lovely accompaniment, but as we also like to put the "schlag" on the coffee, no Marshmallow Fluff for me! This is indeed a variation on a recipe that's been around for decades - for good reason: SO easy, SO good! I love reviving older recipes, ones newer bakers might not have seen, and older ones might have forgotten... As for the schlag in coffee - hey, nothing wrong with marshmallow in your offee - just like marshmallow in hot chocolate, eh? :) PJH

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