Broiled Peaches and Blueberries

(based on a recipe in The Fanny Farmer Cookbook, Thirteenth Edition, by Marion Cunningham)

Per person:

  1 peach or 2 apricots

  a few blueberries

  2 t butter

  2 t brown sugar

Wash the peaches or apricots, cut them in half and remove the pit. Place them in a shallow baking dish, cut side up. Fill the hollows with blueberries. Dot each peach half with one teaspoon of butter and sprinkle with one teaspoon of brown sugar. (Use half a teaspoon of each per apricot half.) Broil until the sugar melts.