Peaches and Cream Recipe
User Reviews
5
Peaches and Cream Recipe
Description
Peaches and Cream Recipe highlights fresh peaches as the main ingredient, enhanced by lemon zest and sugar to bring out their natural sweetness. The peaches are peeled carefully and sliced into half-inch wedges, preserving their shape and texture. The accompanying cream is gently whipped with sugar and vanilla, achieving a fluffy yet slightly pourable consistency that melds well when layered with the fruit.
The combination results in a simple yet satisfying dessert featuring the soft, juicy texture of ripened peaches balanced by the cool, smooth richness of the cream. Refrigeration before serving allows the flavors to meld and the cream to settle into the fruit layers.
This dessert is best served chilled in clear glasses or ramekins to showcase the layers. Optional garnish with cinnamon, extra lemon zest, or vanilla wafers can add subtle aroma and textural interest. Its straightforward preparation suits occasions where light, fruit-based desserts are desired.
The recipe suggests using nectarines or apricots as alternatives to peaches for variation. The whipped cream should be lightly beaten so it remains easily spoonable rather than stiff, ensuring a pleasant mouthfeel with the peaches. The dessert improves if chilled for at least one hour but can hold for up to two days refrigerated.
Ingredients
- 4 peach fresh ripe
- 1 teaspoon lemon zest fresh
- 6 tablespoons granulated sugar divided
- 1 ¼ cups heavy cream cold
- 1 teaspoon vanilla extract
- Pinch salt
- lemon zest cinnamon, vanilla wafers, optional garnish, extra
Instructions
- Cut the ripe peaches into half inch wedges. Gently peel off the fuzzy peach peels.
- Set out a medium mixing bowl. Add the peaches, lemon zest, and 5 tablespoons of sugar. Add a pinch of salt and mix well. Set aside.
- Pour the cold heavy cream into a second bowl. Add 1 tablespoon of sugar and a teaspoon of vanilla extract. Use a handmixer with a whip attachment to lightly whip the heavy cream. It should be whipped and fluffy but still slightly pourable. (Not firm like whip cream you would pipe on top of the cake.)
- Set out 4 large or 6 small serving cups. These can be glass ramekins or pedestal ice cream glasses. Spoon the peaches evenly into the cups. Make sure to pour the peach juices over the top.
- Spoon the lightly whipped cream into the cups. Tap the cups gently so that the whipped cream works down in between the peaches.
- Cover each glass with plastic then refrigerate for at least one hour, or up to two days. When ready to serve, remove the plastic and garnish the tops with additional lemon zest, a sprinkling of cinnamon, or with a vanilla wafer.
Notes
- Peaches can be substituted with fresh nectarines or apricots for a similar flavor profile.
- Whip the cream only until fluffy but still pourable to blend well with the fruit.
- Refrigerate the assembled dessert for at least one hour to let flavors meld before serving.
- Garnish options include cinnamon, extra lemon zest, or vanilla wafers for added aroma and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 388kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 84mg | 28% |
| Sodium | 40mg | 2% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 1583IU | 32% |
| Vitamin C | 7mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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