peaches in cream recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best peaches in cream recipe

I’m so excited to share with you my family’s favorite peaches in cream recipe. This classic dessert has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The origin of this recipe is unclear, but its simplicity and deliciousness have made it a beloved treat for generations. When I was growing up, my grandmother would make this dessert for special occasions, and now I love making it for my own family gatherings.

There’s something about the combination of fresh peaches, creamy custard, and a hint of vanilla that just feels like home. One of the key techniques to making this recipe successful is using high-quality ingredients, especially the peaches.

You want them to be ripe but still firm enough to hold their shape when baked. The other essential element is not overcooking the custard – you want it to be creamy and set, but still slightly jiggly in the center.

This is where patience comes in handy, as it’s easy to get carried away and overcook the mixture. But trust me, the end result is well worth the effort.

Peaches in Cream

4.8 from 1121 votes

A delightful dessert featuring fresh peaches poached in a creamy sauce. This recipe is perfect for a light and refreshing end to any meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Peaches

4 ripe peaches
2 cups water
1 cup granulated sugar
1 cinnamon stick
1 tsp vanilla extract

For the Cream

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 tsp cornstarch

👨‍🍳Directions

1In a saucepan, combine water, sugar, cinnamon stick, and vanilla extract.
2Bring to a boil over medium-high heat.
3Stir until the sugar dissolves.
4Reduce heat to medium-low and add the peaches.
5Poach the peaches for 15-20 minutes, turning occasionally, until they are soft and the skin can be easily peeled.
6Remove the peaches from the poaching liquid and set aside.
7Allow the peaches to cool slightly.
8Once cool enough to handle, peel the skin off the peaches and slice them into rounds.
9Discard the pits.
10In a mixing bowl, whisk together heavy cream, powdered sugar, vanilla extract, and cornstarch until well combined and the mixture thickens slightly.
11Arrange the sliced peaches in a serving dish.
12Pour the cream mixture evenly over the peaches.
13Serve immediately or refrigerate for a short period to allow the flavors to meld.

🔧Equipment

Saucepan
Mixing bowl
Whisk
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 70mg🧂Sodium: 50mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 40g🥩Protein: 2g

📝Notes

Tips: For an extra touch, garnish with a sprinkle of cinnamon or a mint leaf before serving. You can also use canned peaches if fresh ones are not available, but adjust the cooking time accordingly.

This peaches in cream recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting dessert after a long day. The best part?

It’s incredibly easy to make and requires minimal ingredients. Plus, it’s perfect for family gatherings because everyone loves getting involved in the process (even if they’re not exactly excited about eating veggies).

And let’s be real – who doesn’t love a good excuse to get out their ice cream scoop? To store leftovers, simply cover them tightly with plastic wrap or aluminum foil and refrigerate or freeze until ready to serve again.

❓ Frequently Asked Questions About Peaches in Cream

Q: What type of peaches are best for this recipe?

For this recipe, you’ll want to use ripe but firm peaches. Any variety will work, but some popular options include Bartlett, Red Haven, or Yellow Clingstone.

Q: Can I use canned peaches instead of fresh?

While canned peaches can be convenient, they won’t provide the same level of flavor and texture as fresh peaches. If you do decide to use canned peaches, make sure they’re packed in water or their own juice without added sugars.

Q: What if I don’t have an ice cream maker?

You can still make this recipe without an ice cream maker! Simply place the mixture in a 9×13 inch baking dish and freeze it until set. Then, scoop out the frozen mixture with an ice cream scoop or spoon.

Q: Can I make this recipe ahead of time?

Sure! You can prepare the mixture up to 24 hours in advance and store it in the refrigerator until ready to bake.

Q: Why does this recipe call for heavy cream instead of regular milk?

The heavy cream adds richness and a deeper flavor to the custard that regular milk just can’t provide.

Similar Posts