RECIPE: Classic Peaches & Cream
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For National Peach Month, August, try one of the oldest peach recipes: peaches and cream. If you read novels or short stories from centuries past, you’ve no There are many ways to make peaches and cream In a book of F. Scott Fitzgerald’s short stories, The Basil And Josephine Stories, he introduces Basil, a fictionalized version of his younger self. One of Basil’s favorite foods: peaches and cream. Is peaches and cream as simple as it sounds? Yes, if you have juicy, ripe peaches, waiting to be sliced into a bowl and covered with heavy cream (or in the U.K., clotted cream). Otherwise, poach or bake the peaches first. The following recipe has a Southern spin, with bourbon and brown sugar. RECIPE: PEACHES & CREAM Ingredients For 2 Servings 1. TOSS the peaches with 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract. Set aside until juicy, about 30 minutes (the sugar helps to extract the juices). Meanwhile… 2. WHIP 1 cup heavy cream until it has begun to thicken; then beat in 4 teaspoons brown sugar. Add the bourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses and top with toasted pecans. FANCIER RECIPES For more elaborate preparations: Add caramel sauce, as in this recipe from Spache The Spatula. The peaches and cream are drizzled with vanilla bean-zinfandel caramel sauce. |
 Classic peaches and cream: ripe peaches and heavy cream (photo courtesy Spache The Spatula).
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Turn it into shortcake. In photo #2, a jumbo macaron substitutes for the shortcake biscuit. It sits on a bed of clotted cream, and is stuffed with peaches and vanilla ice cream. Your own take. How else would you present fresh peaches and cream? Let us know! |
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