I’ve been making a lot of boller lately, so I’ve had to become creative with Norway’s little sweet bread to use all the surplus.  Boller make fantastic french toast.  The cardamum and cinnamon already in the bread make them fry perfectly.  We picked up some fresh nectarines (something that I’m only used to having at Christmas time coming from Australia).  I sliced them and caramelized them in a sugar-butter with maple syrup.  Topped with some vanilla ice cream, cream and the caramelized sauce from the pan – lovely!