Sunday, June 20, 2010

Peaches and Cream with Raspberries

This is a simple, clean, easy dessert that really showcases some of summer's best.  I love myself some fresh peaches, and my fridge will often have several during the summertime (there is nothing as refreshing as coming home on a hotter-than-Hades day and sinking your teeth into a cold, juicy peach and having the juice run down your chin and it's amazing; trust me).

Now, you can whip the cream if you want (you'll want to use whipping cream, in that case, rather than light cream), but I prefer just a bowl-full of peaches in liquid, so that's what I give here.  You go do whatever you want.
Peaches and Cream with Raspberries


  • 1 peach per person
  • brown sugar
  • cinnamon
  • light cream (you can use heavier if you want), about 1/2 pint for every 4 peaches
  • white sugar
  • vanilla
  • fresh raspberries
for the peaches
Preheat the oven to 400.  Butter a casserole baking dish.  Cut the peaches in quarters, and toss with a generous helping of brown sugar and a dash of cinnamon, to coat.  Bake until soft, about 15 minutes (although this can vary widely based on how firm your peaches are to start).

for the cream
For every 1/2 pint of cream, whisk in 1 teaspoon vanilla and 1 tablespoon sugar, until incorporated.

Dish out the peaches into bowls, giving them as much of the pan juices as you can.  Evenly distribute the cream among the bowls.  Top with the raspberries.

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