Do I need to peel the peaches?

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.

Can I use vanilla essence instead of vanilla extract/paste?

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.

How else could I serve Peaches and Cream?

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.

Can I make this Peaches and Cream dessert suitable for vegans?

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!

Brown Butter Peaches and Cream

Peaches and Cream

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Simplicity can be beautiful and this is exactly that: peaches and cream.

Author: Margie
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

Scale

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

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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.

Find it online: https://desertislanddishes.co/peaches-and-cream/