Peaches and Cream Recipe (with Variations)

Peaches and cream recipes are quite varied, but the ingredients are a match made in heaven. This is a super easy, no cook recipe which you can make with or without liqueur for a delicious summer dessert! It’s the perfect treat for enjoying with friends and family at the end of a hot day.

Originally published July 22, 2012

You’ve always heard “peaches and cream”, but have you ever had peaches and cream for dessert? Well, if you haven’t, you’re missing out, so I’d like to share my cousin’s delicious, no cook recipe with you.

My peaches and cream doughnuts that I brought to my local firemen.

You may have noticed that I’ve shared many pictures of relatives along with recipes, and that’s because almost everyone in my family loves to cook. UPDATE: since this original post, I’ve added many more recipes from family.

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After all, we’re Italian–it goes with the territory!

My cousin, Gianfranco, who lives in Italy, has a serious sweet tooth, and loves to bake and make desserts. (You’ll find his mother’s gorgeous gnocchi recipe and zucchini flowers recipe here, too.)  However, there’s usually one common ingredient in everything he makes: some type of liquor (see proof below!)

Another oldie of us cooking pizza together:  do we look like we know what we’re doing, or what?

Once, when I was at Gianfranco’s house, I noticed him slicing peaches and pouring cognac over them. He then put the dish in the fridge and told me it was his dessert for later: what a fabulous treat!

You may also like this peach dessert recipe.

Of course, being from Britain, I had an idea to make it even better–cream! Peaches and cream go together like cheese and wine, so here’s my version of Gianfranco’s superb fresh peaches and cream recipe (with or without cognac)  you can make for dessert. Make it his way if you’re being more health-conscious, as it’s much less fattening, but I must say, I like the British-Italian version the best!

You’ll also love this maple peach topping that’s perfect for pancakes, ice cream, waffles and more.

NOTE: if you are serving this to children or anyone who doesn’t want the added alcohol, just add a squeeze of lemon to the peaches to keep them from going brown, then toss. Serve with the cream. Or you can go with this fresh peach recipe from my friend Cathy at She Paused 4 Thought.

Peaches and Cream Recipe (and Cognac)!

Recipe by Gianfranco Del Greco.                   serves 2 

FULL PRINTABLE RECIPE BELOW

Ingredients:

• ripe, fresh or canned peaches
• heavy whipping cream
• (optional: sugar and/or lemon juice)
• (optional: Cognac)

Cut the peaches into slices and place in a serving bowl. Then pour some Cognac over the fruit, if using (as much or as little as you like).

REFRIGERATE FOR AT LEAST HALF AN HOUR to let the fruit macerate. (If your peaches aren’t very sweet or flavorful, add a tiny sprinkle of sugar, and a squeeze of lemon juice).

When you’re ready to serve, just pour some cream on top of the peach slices. If your cream is super runny, as it often is in the US, just begin to whip it, just to thicken it a tiny bit. 

You still want it to be pourable.

And if you have a glut of peaches, try this awesome, no peel peach cake, or this easy to make peach cobbler!

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Peaches and Cream (and Cognac!)

Yield: 2

Prep Time: 5 minutes

Chilling Time: 30 minutes

Total Time: 35 minutes

A simple boozy peach dessert that's great for summer.

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Ingredients

• 1 or 2 fresh, ripe peach (or peaches - 1 small peach per serving) or canned peaches
• 1 oz good quality cognac, or brandy
• 2 oz (¼ cup) fresh cream (double cream in the UK, in the US, beat lightly for a thicker consistency)

Instructions

1. Cut the peach(es) into slices and place in a serving bowl. Then, pour some cognac over the fruit (as much or as little as you like).
2. REFRIGERATE FOR AT LEAST HALF AN HOUR to let the fruit macerate. (If your peaches aren't very sweet or flavorful, add a tiny sprinkle of sugar).
3. When you're ready to serve, just pour some cream on top of the peach slices.

Notes

If your cream is super runny, as it often is in the US, just begin to whip it, just to thicken it a tiny bit. You still want it to be pourable.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving:Calories: 299Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 9mgCarbohydrates: 18gFiber: 3gSugar: 16gProtein: 2g

Nutrition information is only estimated.

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