Peaches and Cream

Print Recipe

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

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: British

Servings: servings

Author: Margie

Ingredients

200 ml double cream
½ tsp vanilla extract
3 ripe peaches
30 g 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!
The video above will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make peaches and cream.

To store: 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.

Substitutions: You could use plums or apricots in the autumn in place of peaches. Any stone fruit works.

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