Peaches & Cream Recipe For National Peaches & Cream Day
[1] Classic peaches and cream. The recipe is below (photo © Chef John).

Peaches & Cream Recipe For National Peaches & Cream Day
[2] The simplest peaches and cream: no cooking, just slice the peaches (photo © Spache The Spatula).

Peach  Mousse
[3] Peaches and cream mousse (photo © Chef Eric Cobb).

Fresh Peaches For Peaches & Cream Recipe
[4] Fresh peaches, with their leaves and blossoms (photo © The Lore | Unsplash).

Pitcher Of Heavy Cream
[5] Did you know that you can make heavy cream from milk and butter? Here’s how (photo © Art To Fit).


June 21st is National Peaches & Cream Day. In older times, before ice cream and whipped cream were first created, the recipe was obvious: Slice fresh, ripe peaches and pour over some sweet, heavy cream. If you need a recipe, here it is.

The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, with a splash of heavy cream (photo #2).

If you’d like more of a constructed dish, photo #1 shows peaches that have been simmered and mixed with heavy cream. The recipe follows.

> There are more peaches and cream recipes below—everything from cheesecake to shortcake.

> The history of peaches.

This recipe is adapted from one by Chef John. If the peaches are very sweet, you can cut down on the sugar.
Ingredients For 4 Servings

  • 4 ripe peaches
  • ⅓ cup white sugar
  • ¼ cup water
  • 1½ cups heavy cream

    1. CUT each peach in half along the seam, twist it apart, and remove the pit. Peel and slice the peaches, cutting the slices in half to get roughly 2 cups of sliced peaches.

    2. BRING the sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in the peaches until coated. Bring the syrup back to a light simmer, about 1 minute. Immediately remove from the heat and pour the mixture into a bowl.

    3. TRANSFER the peaches into a large bowl using a slotted spoon. Pour in the heavy cream and stir to combine.

    4. DIVIDE the mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

    This layered dessert (photo #3) is from Eric Cobb, Executive Pastry Chef at The Highland Dallas and Knife Dallas restaurant.

    His Peaches & Cream recipe is made from peach mousse with peach gelée, lemon sponge cake, peach sorbet, vanilla cream, and compressed peach salsa.

    You can make your own adaptation with:

  • Sponge cake or pound cake
  • Peach ice cream, sorbet, or yogurt instead of mousse (or make your own mousse by blending frozen peaches and heavy cream)
  • Whipped cream
  • Peach preserves
  • Fresh or frozen peaches, diced
  • Optional garnish: shortbread or other cookie crumbs

    1. LAYER the ingredients in a glass dish, wine goblet, Martini glass, or another vessel: cake, peaches, cookie crumbs, preserves, ice cream, whipped cream. You can change the order of the layers as you prefer.

    2. GARNISH with more cookie crumbs and serve.


  • Classic Peach Shortcake & Variations
  • Boozy Peaches & Cream Ice Cream Float
  • Fresh Peaches, Sliced, Atop Ice Cream
  • Grilled Peaches & Cream Shortcake
  • Grilled Peaches With Ricotta* & Honey
  • Ice Cream & Grilled Peaches
  • Layer Cake or Pound Cake with Peach Filling & Garnish†
  • Peaches & Cream Cheesecake
  • Peaches & Cream Frozen Yogurt Pops
  • Peach Ice Cream #1
  • Peach Ice Cream #2)
  • Peach Melba
  • Peach Milkshake
  • Peach Shortcake
  • Peach Yogurt (buy it, or mix chopped peaches into plain or vanilla yogurt)
  • Sliced Peaches & Cream
  • etc.


    †Slice a pound cake in half, fill it with chopped fresh peaches and whipped cream. Optionally, top it with more whipped cream and peaches.




    The post Peaches & Cream Recipes For National Peaches & Cream Day first appeared on The Nibble Webzine Of Food Adventures.
    The Nibble Webzine Of Food Adventures

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