Peaches and Cream, Literally

This peaches and cream recipe is one of my favorite ways to enjoy ripe summer peaches. I love how simple it is just tender peaches, a little sweetness, and rich cream. It’s light, refreshing, and feels like a classic dessert that never goes out of style.

Why You’ll Love This Recipe

I enjoy this recipe because it highlights the natural flavor of fresh peaches without needing many ingredients. I like how the sugar and water create a light syrup that enhances the fruit, while the heavy cream adds a luxurious finish. It’s quick to make, elegant enough for guests, and the kind of dessert I crave on warm days.

Ingredients

4 medium fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by peeling and slicing the peaches into wedges.
2. In a saucepan, I combine the sugar and water, bringing it to a gentle simmer until the sugar dissolves into a syrup.
3. I add the peach slices to the syrup and cook for a few minutes, just until they soften slightly but still hold their shape.
4. I remove the peaches from the heat and let them cool to room temperature.
5. I whip the heavy cream until soft peaks form.
6. I serve the peaches in bowls, spoon some of the syrup over them, and top with generous dollops of whipped cream.

Servings and Timing

This recipe makes about 4 servings. It takes me 10 minutes to prepare and another 10 minutes to cook, so I usually have it ready in around 20 minutes.

Variations

I sometimes add a splash of vanilla extract or almond extract to the whipped cream for extra flavor. For a more indulgent twist, I drizzle honey or caramel over the peaches before serving. I also like adding a sprinkle of cinnamon or nutmeg for warmth, especially in late summer. If I want a lighter version, I swap the heavy cream for half-and-half or Greek yogurt.

Storage/Reheating

I store the cooked peaches in an airtight container in the refrigerator for up to 3 days. I whip the cream fresh just before serving for the best texture. I don’t reheat the peaches, as I prefer them chilled or at room temperature.

FAQs

Do I need to peel the peaches?

I usually peel them for a smoother texture, but I sometimes leave the skins on if the peaches are very tender.

Can I use canned peaches?

Yes, but I prefer fresh peaches for the best flavor and texture.

Can I make this ahead of time?

Yes, I prepare the peaches a few hours ahead and keep them chilled, then whip the cream right before serving.

Can I reduce the sugar?

Yes, I adjust the sugar depending on how sweet the peaches are.

Can I make this with other fruits?

Yes, nectarines, apricots, or plums work beautifully in place of peaches.

Can I use store-bought whipped cream?

Yes, but I prefer whipping fresh cream for a lighter, fluffier texture.

What if my peaches are underripe?

I simmer them a little longer in the syrup to soften and sweeten them.

Can I serve this warm?

Yes, warm peaches with cream poured over them are just as delicious.

Can I make this dairy-free?

Yes, I use coconut cream instead of heavy cream for a dairy-free version.

Conclusion

I love making this peaches and cream recipe because it’s the perfect balance of simplicity and elegance. The juicy peaches, light syrup, and fluffy cream come together in a way that feels indulgent yet refreshing. It’s a timeless dessert I enjoy all summer long.

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