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.
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.
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).
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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