Citrus breakfast toast

Prep time: 13 minutes

Cook time: 2 minutes

Servings: 2

Prune Puree:

16 ounces pitted California Prunes

1/2 cup hot water

1 large citrus fruit, peels and piths removed with knife, sliced into rounds

1 1/2 tablespoons raw sugar 4 tablespoons sunflower butter

2 slices whole-grain sourdough bread, toasted to desired darkness

2 tablespoons prune puree 1 tablespoon sunflower seeds 2 California Prunes, finely diced

To make prune puree: In blender, pulse prunes and water to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary. Store in airtight container up to

4 weeks.

To make bruleed citrus wheels: Place citrus wheels on baking sheet and divide sugar evenly among each piece.

Using circular motion, pass flame of culinary torch repeatedly over sugar until it boils and turns lightly charred and amber. To build toast: Spread 2 tablespoons sunflower butter on each piece of toast. Top each with 1 tablespoon prune puree spread evenly across sunflower butter. Sprinkle each evenly with sunflower seeds and diced prunes. Top each with half broiled citrus and serve.

Alteration: Use broiler set on high instead of culinary torch to caramelize sugar.