There is something about peaches and cream which is just so hard to resist - especially in the summer months when we are spoiled with such an abundance of plump and juicy peaches. I find myself using them in so many sweet and savoury recipes, from light salads (like my Peach Caprese Salad) to show stopping frangipane tarts. However, sometimes I want a super simple sweet treat that can be ready in a few minutes - which is how I came up with this fuss-free Brown Butter Peaches and Cream recipe…
I make this more times than I care to remember during the summer months, then continue to make it with other stone fruits in autumn and winter. The combination of fruity peaches, the brown-butter caramel, all glossy and gorgeous then the sweet vanilla-infused whipped cream and crunchy almonds is just incredible. It is also ideal to make for a dinner party or date night as it uses just 7 ingredients and takes less than 20 minutes to prepare. I can’t wait to hear what you think…
Why you will love this recipe for Peaches and Cream:
- It’s incredibly quick to make but it’s so delicious at the same time.
- It makes the most of delicious peaches which are some of the BEST summer fruit you can eat.
- Whilst I love it with peaches, it can easily be made with different fruits so it’s easy to serve to a range of people and at different times of year!
You will need the following ingredients:
Double cream - you need a cream with a high fat content when whipping. I like to use double cream but you could use whipping cream too - just make sure you don’t try to use single cream as it won’t work.
Vanilla extract - always choose vanilla extract, vanilla bean paste or vanilla pods in cooking and baking (avoid vanilla essence which will give you a synthetic flavour).
Peaches - opt for fresh plump, ripe peaches. Nectarines would also work well.
Butter - you only need a little butter to start the caramel. Watch closely to make sure it doesn’t burn as it melts or else it will become bitter.
Soft light brown sugar - this adds a lovely molasses flavour to the caramel. You could swap for caster sugar or granulated sugar if you prefer, it will just have a slightly different flavour (but will still be delicious).
Runny honey - I love the subtle floral flavour of honey combined with the peaches and cream. You could swap for maple syrup, if you prefer.
Flaked almonds - little slithers of toasted flaked almonds add a wonderfully nutty crunch which finishes off the dish perfectly. If you can’t find flaked almonds, you can roughly chop whole almonds instead - or use one of the substitutions mentioned in the FAQs.
See recipe card for the exact recipe with a full list of ingredients and measurements
Substitutions and Variations
Peaches - One of the (many) reasons I love this dessert is because it is so flexible and ideal for adapting throughout the seasons. I love using nectarines and apricots in the summer, or switching to plums in the autumn months. You could also add a pinch of cinnamon to the caramel for a warming spiced flavour.
Toasted almonds: The toasted flaked almonds at a lovely crunchy texture to the peaches and cream. You could also add roughly chopped toasted hazelnuts or pistachios, if you prefer. Alternatively, you could sprinkle with a homemade oaty (or nutty) crumble or granola.
Cream: Peaches and cream is a classic flavour combination but, if you aren’t a fan, there are plenty of alternatives. I love peaches with sweetened mascarpone for an Italian-inspired twist. Equally, a scoop of good-quality vanilla ice cream is delicious too.
Here's how to make simple Peaches and Cream:
This is a short step by step guide to show you the main steps of making this simple dessert. The full recipe can be found below.
ONE: Use a knife to slice around the pit of the peach. Go from the top of the peach where the stem would be and round. Hold each side of the peach and twist in opposite directions to break apart. De-stone the peaches from there.
TWO: In a large non-stick frying pan set over a low heat, melt the butter until foaming. Add the sugar and honey and swirl to melt together.
THREE: Once the sugar, honey and butter have all melted, add the peaches cut side down. Cook gently over a low heat for about 3-4 minutes - or until they have taken on a lovely golden colour.
FOUR: Continue to baste the peaches in the caramel as they cook. Flip them over to briefly cook on the other said, continuing to baste with the brown butter caramel. Then serve with the vanilla whipped cream and almonds!
Cooking Tips
How to cut peaches: run a knife around the centre of the peach, from the stem downwards, not around the middle like a belt. Then gently pinch the peach in your two hands and twist apart in opposite directions. This will separate the two halves. Then I use my fingers to pull out the pit.
How to make caramel: this is a fairly foolproof caramel. I melt the butter and then add the sugar and honey. Here, I don’t use a spoon to mix but rather swirl the pan around. This melts them all together and avoids any sugar crystalisation. Once the peaches are adding to the pan, you can baste them in the caramel (this means spoon the caramel sauce back over the peaches as they cook)
Frequently Asked Questions
No I never do but if you aren’t a fan of the skin, you are more than welcome too. It will mean the prep takes a little longer though.
Using vanilla extract will give you the most delicious results here, as the essence is synthetic banilla flavouring so it’s not quite the same flavour. However, it will still work with vanilla essence so don’t worry too much. I like this vanilla bean paste.
More FAQs: serving
This is such an elegant dessert in its own right, but you can also use it as an accompaniment to other puds. Homemade crepes with caramelised peaches and cream is a thing of beauty - I also love making brioche French toast and serving with this peaches and cream recipe too. You could also simply add a handful of fresh raspberries or pitted cherries, the flavours work beautifully together and combine to make the most wonderful seasonal summer dessert.
I personally prefer to serve it freshly made, but any leftover peaches can be left to cool completely, then stored in a tupperware in the fridge for about 3-4 days. To reheat, warm gently in a non-stick frying pan over a low heat before serving as mentioned above.
No, it is suitable for vegetarians though. With a few small tweaks, you could absolutely make a vegan-friendly peaches and cream dessert. Simply swap the cream for a whippable vegan cream (like Oatly’s Whippable Creamy Oat or make your own using chilled full-fat coconut milk) or vegan vanilla ice cream, use a plant-based vegan butter to make a vegan caramel and swap the honey for maple syrup. It must be one of the easiest vegan dessert recipes you can make!
More recipes to try
If you like quick and easy desserts then I would recommend trying my Apple Beignets. Also if you have bought a whole punnet of peaches and want to use them up in a different way, this Peach Cobbler with Cake Mix is super easy and delicious. It uses boxed cake mix to make the topping so it couldnt be more simple. So good. I also love this Last Minute Banana Pudding - it’s a great last minute one (as the name suggests) to whip up before a dinner party or when you fancy a sweet after-dinner treat.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintPeaches and Cream
Simplicity can be beautiful and this is exactly that: peaches and cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Dessert
- Method: Stove Top
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 200ml double cream
- ½ tsp vanilla extract
- 3 ripe peaches
- 30g butter
- 2 tbsp soft light brown sugar
- 1 tbsp runny honey
- 1 tbsp flaked almonds, toasted
Instructions
- Pour the cream into a medium-sized bowl, add the vanilla extract and whisk until you have soft peaks. Set aside.
- Slice the peaches in half and remove the stones. Set aside.
- In a large non-stick frying pan set over a low heat, melt the butter until foaming. Add the sugar and honey and swirl to melt together.
- Once the sugar, honey and butter have all melted, add the peaches cut side down. Cook over a medium heat for about 3-4 minutes - or until they have taken on a lovely golden colour. You don't want them to burn but you don't want the heat to be too low as they'll never get golden.
- Carefully flip the peaches over using a spatula or palette knife and continue to cook for about 2 minutes on the other side, gently basting in the bubbling caramel as they cook.
- Gently place 3 peach halves on each plate. Dollop a spoonful of the softly whipped cream on the side (or use an ice cream scoop for a perfect round) and sprinkle with toasted flaked almonds. Serve and enjoy!
Notes
Substitutions: You could use plums or apricots in the autumn in place of peaches. Any stone fruit works.
Making in advance: I personally prefer to serve it freshly made, but any leftover peaches can be left to cool completely, then stored in a tupperware in the fridge for about 3-4 days. To reheat, warm gently in a non-stick frying pan over a low heat before serving as mentioned above.
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