Peaches and Cream is a summertime classic! This recipe is a simple and delicious way to use your fresh summer peaches in the best way!
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Looking for a delicious and easy dish to make for dessert? This recipe is perfect for any occasion! Peaches and Cream is a classic flavor combination that is always a hit. This recipe uses fresh peaches, brown sugar, and butter to create a decadent and delicious dessert that everyone will enjoy!
Why This Recipe Works
- The caramelized peaches add sweetness, and the whipped cream gives it a creamy texture.
- Brown sugar gives a wonderful caramel note to the flavor of the peaches.
Serve this dish at your next dinner party and watch your guests’ mouths water. They’ll be asking you for the recipe in no time!
Ingredient Notes
- Peaches – For this recipe, you can use any peaches you have. Fresh or frozen will work, but if you use frozen, be sure to thaw them first and drain them well.
- Brown Sugar – This recipe can use light or dark brown sugar. I prefer to use light brown sugar because it has a milder flavor.
- White Sugar – Use granulated or super-fine sugar.
- Butter – I use salted butter because it seasons the dish, but you can use unsalted if that’s the preference.
- Cream – The best cream for this peaches and cream recipe is a cream with high-fat content. Heavy cream, whipping cream, double cream in the UK, and thickened cream in Australia are all excellent options. This recipe uses my Stabilized Whipped Cream method using a food processor. You can also make it with a mixer or whisk it by hand; fresh whipped Cream is much better than the stuff out of a can!
- Cinnamon – Use ground cinnamon. You can grind your own or buy it jarred.
How To Easily Peel Peaches
I never realized how easy it is to peel peaches until I tried this technique. Lowering 2-3 at a time into boiling water, leaving them in for about 30 seconds, then removing and putting them into an ice bath will shock the fruit but not cook its flesh. The skin comes off easily, even without a knife!
Alternatively, you can use a paring knife to cut away the peel. Just try not to cut away too much of the fruit’s flesh.
Step by Step Instructions
Start by slicing your peaches. You can peel them or leave the skin on, and the choice is yours.
Place the peaches, butter, and sugars into a pan over medium heat.
Stir and cook until butter and sugars dissolve and make a syrup.
Remove from heat and allow them to cool while you make the whipped cream. Or, if you like your peaches and cream cold, chill for 30 minutes in the fridge.
To make the whipped cream, add cream and powdered sugar to a food processor or mixer and whip until thick. For more detailed instructions, see my recipe for stabilized whipped cream.
Serve the peaches with whipped cream, and enjoy!
Make ahead and Freezing Instructions
This dish can be stored in the fridge in an airtight container for up to 3 days.
To freeze: Place in a freezer-safe container for up to 3 months. When ready to use, thaw in the refrigerator overnight.
To reheat: Place in the microwave and heat for 1-2 minutes, or until heated.
Erren’s Top Tips & Variations
- Look for peaches that aren’t too ripe. Very ripe peaches will get too soft as they cook and become mushy.
- I made the whipped cream from scratch, but store-bought will work if you’re short on time.
- Add a couple of teaspoons of brandy or dark rum for an adult twist on this classic.
- Raspberries go perfectly with peaches, so why not give your dish a peach melba twist?
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Let’s Make
Peaches & Cream
This wonderful dish brings summertime to your table. Delicious caramelized peaches and whipped cream. Simple but delicious.
Prep5 minutes
Cook5 minutes
Total10 minutes
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Instructions
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Add the peaches, butter, sugars, and cinnamon to a large skillet over medium heat.
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Stir until the butter melts and the sugar dissolves, about 2 to 3 minutes. The peaches will soften slightly, and the butter and sugar will make a sauce that coats the peaches.
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Remove from heat and allow to cool while you make the whipped cream or to serve cold, chill for 30 minutes.
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Meanwhile, using a mixer or food processor, beat the cream and sugar until soft peaks form.
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Spoon the peaches and sauce into bowls and serve topped with whipped cream.
Tips + Notes
- Look for peaches that aren’t too ripe. Very ripe peaches will get too soft as they cook and become mushy.
- I made the whipped cream from scratch, but store-bought will work if you’re short on time.
Nutrition Information:
Calories: 603 (30%)| Carbohydrates: 40g (13%)| Protein: 5g (10%)| Fat: 49g (75%)| Saturated Fat: 31g (194%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 12g| Trans Fat: 0.2g| Cholesterol: 150mg (50%)| Sodium: 103mg (4%)| Potassium: 352mg (10%)| Fiber: 3g (13%)| Sugar: 37g (41%)| Vitamin A: 2536IU (51%)| Vitamin C: 8mg (10%)| Calcium: 94mg (9%)| Iron: 1mg (6%)
Nutritional Data Disclaimer
Update Notes:Â This post was originally published in 2014 but republished with an updated recipe, new photos, step-by-step instructions, and tips in August 2022.
