Description
This sweet and refreshing Peaches and Cream recipe is a chilled no-bake dessert made with ripe peaches, lemon zest, vanilla, and lightly whipped cream.
Ingredients
Scale
- 4 fresh ripe peaches
- 1 teaspoon fresh lemon zest
- 6 tablespoons granulated sugar, divided
- 1 1/4 cups cold heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional garnishes: extra lemon zest, cinnamon, or vanilla wafers
Instructions
- Cut the ripe peaches into 1/2-inch wedges, then gently peel away the fuzzy peach skins.
- Add the peaches, lemon zest, 5 tablespoons of sugar, and a pinch of salt to a medium mixing bowl.
- Stir gently until the peaches are coated, then set the bowl aside so the peaches release their juices.
- Pour the cold heavy cream into a second mixing bowl.
- Add the remaining 1 tablespoon of sugar and the vanilla extract.
- Beat with a hand mixer fitted with a whisk attachment until the cream turns fluffy but still slightly pourable.
- Spoon the peaches evenly into 4 large or 6 small serving cups.
- Pour the peach juices over the fruit.
- Spoon the lightly whipped cream into the cups.
- Tap the cups gently so the cream settles between the peaches.
- Cover each glass with plastic wrap.
- Refrigerate for at least 1 hour, or up to 2 days.
- Before serving, remove the plastic wrap and garnish with extra lemon zest, cinnamon, or a vanilla wafer.
Notes
- You can also make Peaches and Cream with fresh ripe nectarines or apricots.
- Use ripe peaches for the best flavor and syrupy texture.
- Do not overwhip the cream; it should be fluffy but still soft and slightly pourable.
- Add vanilla wafers right before serving so they stay crisp.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 388
- Sugar: 33
- Sodium: 40
- Fat: 27
- Saturated Fat: 17
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 84