Peach Cream Recipe
Set out 4 large or 6 small serving cups. These can be glass ramekins or pedestal ice cream glasses. Spoon the peaches evenly into the cups. Make sure to pour the peach juices over the top.
peach cream recipe
Made this for guests over Labor Day weekend and it received rave reviews! The fresh peach flavor shines through. This would also be excellent with strawberries or raspberries. It reminded me of an amped up fruit pizza. Fruit choices/ variations could be creative. Another winner from Mel- my go to recipe gal!!
Used the last of my Palisade peaches from Colorado in this dessert and it was sheer heaven. Amazing how something so simple could taste so divine. I served it to guests and they all raved about it. Definitely going to be a staple from here on out!
I made this combined with the more recent peach pie recipe with the mashed peach filling. So I did graham cracker crust, cream cheese layer, then the top with layered peaches and the peach pudding top. It was beautiful and delicious!
This is a really great dessert!! I added 5 peaches, but next time I might do 7. That was more my fault though. I also might do 1 1/4 cups powdered sugar, as it was really sweet, and see how it tastes. Besides that, I love this recipe. Thanks Mel!!
made this last week with fresh cling stone peaches, it was good, but the peaches were a pain in the ass, gonna try it again with canned peaches tomorrow, will let you know how it turns out. BTW.. the end product was indeed delicious!!
My 13 yo made this tonight in a graham cracker pie crust. It was soooooooo good!!! We had some of the cream mixture leftover and my son put it on top of chocolate cookies and was in heaven. Thank you!
I have been making this recipe for 15 plus years. The only difference Is I use vanilla cookies (like the cheap brand of white Oreo cookies w a filling). I crush them up for the bottom layer ans sprinkle over freshly whipped, sweetened whipping cream. So delicious!!!
We just made something similar last weekend from Pinterest! Very close- but without the cream cheese- instead, a drizzle of sweetened condensed milk over the peaches/graham crust and just whip cream on top-it was s-o g-o-o-d and no bake! So sad fresh peaches are already hard to find here b/c we are craving it again already!!!!!!
To say that Im waiting impatiently for fresh peaches to appear is such an understatement! And, it will give me the chance to try another graham cracker recipe since we dont have them here. I have to make them from scratch. Ill take your word Mel that its worth it!
Making peaches and cream can be as simple as pouring cream over sliced peaches. However, when peaches are lightly sweetened and enhanced with a hint of cinnamon, this simple summer dessert is elevated to an incredibly delicious treat.
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!
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!
The reasonings behind cooking the cake for 10 minutes before adding on the peaches is that it provides enough of a stable base so that the peaches do not sink into the cake. It also allows the natural fruit juices to soak into the cake as it is cooking which creates a moist cake.
Your peach cake will last for three to four days in the refrigerator when stored in an airtight container. I have found that the cake gets soggy after about two days so be aware that it may not be as tasty (but still edible) after the second day.
This easy 30 minute Peaches & Cream Dessert is a light and delicious icebox recipe made with fresh peaches, homemade whipped cream and cream cheese in a buttery graham cracker crust.
Fresh peaches and cream is a classic combination that is summer perfection. From this Peach Custard Dessert to Peach Pretzel Salad Dessert, the combination of ripe peaches with cream is undeniably good. This Peaches & Cream Dessert with a graham cracker crust is no exception!
While the graham cracker crust is cooling, you can make the luscious peaches and cream filling for your dessert. To get started, add 2 cups of cold whipping cream, 1 cup powdered sugar and 1 teaspoon vanilla extract to a large bowl. A chilled bowl is preferable, but not the end of the world if you forget this step.
Beat the cream with a hand mixer until stiff peaks form. Keep a close eye on the cream because it goes from stiff peaks to overworked very quickly. If you overwork the cream, you will end up with a thick grainy mixture, that is the start of the making of butter.
In a separate bowl, beat the cream cheese until it is soft and whipped. Gently fold the cream cheese into the whipped cream just until combined. Once you have smooth mixture that is well combined, fold in the peaches just until well incorporated.
Spoon the peaches and cream mixture over the cooled graham cracker crust and top with the remaining buttery graham cracker crumbs. Refrigerate for 30 minute before serving to make for easier slicing.
I am glad you are up for sharing! Because I am not sure I could start making something tonight and finish on Sunday:). My husband is the patient one in this respect.Thank you for devoting yourself to these over the summer, now I have a recipe to suggest to him:) I will wash all dishes. These are truly wicked!! Congrats on the site redesign- beautiful! And the new picture of you is so pretty!
Make ahead tip*: You can make the peach sauce in advance and store in the fridge. Also, make the crust and whipped cream layer and store in the fridge up to one day ahead of serving. The day of serving you can combine the fresh peaches with the sauce, and layer it over the whipped layer. Chill to set, then serve!
Making sweetened whipped cream is really easy as long as you have a hand mixer or a stand mixer. Simply pour your 1-2 cups of whipped cream in, add a couple tablespoons of powdered sugar and a teaspoon of vanilla and whip your whipping cream! It will start to form peaks, and I like to keep whipping until it is nice and firm. Be careful not to whip it for too long, otherwise it will turn to butter! See here for more specific directions.
All leftovers should be covered and refrigerated. I recommend only adding whipped cream and peaches to the slices that will get eaten, because the whipped cream tends to deflate over time in the refrigerator.
Dump the entire bowl of egg/heavy cream mixture back into the saucepan and onto the stove. Cook on medium heat for about 6 minutes, mixing often. Cook until it is thick and until the custard can coat both sides of a spoon. Remove from heat.
Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.
Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.
Peach Cream Cheese Muffins with Streusel are wonderfully tender and with an abundance of soft peach chunks. They are topped with smooth layer of cream cheese and finished off with a sprinkling of buttery streusel.
oooh cream cheese filling AND streusel?! how decadent (: and the one thing i can't leave without is my wallet! obviously it's annoying if you have to buy a bunch of things you already have at home, but at least you can (;
Glad you didn't wait until peach season for these beauties because I need to make them for Sunday brunch this weekend! I'd also cut one of them in half, toast them up, and put ice cream on them for dessert. I don't really have an essential travel item but, after reading your post, I'll now carry wipes around with me EVERYWHERE!!! lol!
This will prob sound crazy, but i've prob only used sanitizing wipes a couple times in my life. For me, I must have water when I travel. I hate to feel dehydrated. Anyways, these peach muffins look awesome. That struesel topping looks delish!
I definitely have to have hand sanitizer when I travel (actually, it's always in my purse). And I always have to have my facial cleanser and moisturizer for my nightly routine ? Now, these muffins! I don't know if I've ever had a peach muffin!! Can you believe that? And I love peach! So, I have to get on that and try these soon. They look super good and love the generous amount of peach in there! A tall glass of milk to go with and I'm set ?