Peaches and Cream

Ingredients

• 4ripe peaches
• 120 ml (8 tablespoons)double cream, whipping cream or half-and-half
• 12.5 g (1 tablespoon)white granulated sugar
• 5 ml (1 teaspoon)vanilla extract
• To tastemint sprigs, optional, to garnish

Instructions

1. 1

   Wash and slice

   Wash the peaches, cut them open, remove the stones and slice the fruit.

2. 2

   Coat with sugar

   Put the peach slices in a bowl, scatter over the sugar and toss gently. Leave for 5 minutes, until the sugar has dissolved.

3. 3

   Flavour the cream

   Stir the vanilla into the cream, whipping it slightly first if you prefer. Pour the cream over the peaches.

4. 4

   Chill if desired

   Serve straight away, or refrigerate for a few hours so the peaches can flavour the vanilla cream.

5. 5

   Divide and serve

   Spoon into bowls and serve, with mint sprigs if you like.

What is peaches and cream?

Peaches and cream is a simple American summer dessert that pairs ripe fresh fruit with cream. This version adds vanilla and a little sugar, letting the peaches release their juices into the creamy dressing.

It works best when the peaches are fragrant and ripe enough to slice easily, but still hold their shape. There is no cooking, so the fruit itself does most of the work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 2g protein, 18g carbs, 11g fat.

The peaches and added sugar supply most of the carbohydrates, while the cream accounts for most of the fat; protein is modest and comes mainly from the cream. Pair a bowl with a meal containing vegetables and a protein-rich main for a more balanced plate.

Choosing the peaches

Ripe fruit: Choose peaches that give slightly when pressed and smell sweet near the stem. If they are very soft, slice them carefully so they do not break down as you toss them.

Let the sugar dissolve

Five-minute rest: Tossing the fruit with sugar and leaving it briefly draws out a little juice and helps the crystals dissolve. Keep the toss gentle to preserve neat slices.

Getting the cream right

Cream choice: Double cream gives a rich, thick finish, while whipping cream is lighter in texture. Half-and-half makes a thinner dressing; use whichever option you have available.

Light whipping: The cream can be poured in as it is, or whipped slightly first for a little more body. Avoid whipping it until stiff, as the recipe calls for cream poured over the fruit.

Chilling and serving

Serve now or later: The bowls can be served as soon as the cream is added. A few hours in the fridge gives the peaches time to infuse the cream with their flavour.

For the table: Divide the fruit and cream between bowls and add mint if desired. Serve on its own or alongside a plain biscuit or cake.

Balancing the portion

The peaches and sugar provide most of the carbohydrates, while the cream contributes most of the fat. The small amount of protein comes mainly from the cream.

For a more balanced plate, serve a modest portion after a meal that includes a protein-rich main and vegetables.

Recipe notes & tips

• Use ripe, aromatic peaches for the fullest fruit flavour.
• Slice the peaches evenly so they are easy to serve.
• Toss gently after adding the sugar to keep the slices intact.
• Give the peaches the full 5-minute rest so the sugar can dissolve.
• Chill the cream and fruit together for a few hours if you want a more infused flavour.
• Add mint just before serving so it stays fresh-looking.

Variations

• Citrus note: Add a little finely grated lemon zest to the cream for a fresh accent.
• Almond finish: Scatter a few toasted flaked almonds over each bowl for crunch.
• Berry mix: Add a handful of sliced strawberries or raspberries with the peaches.
• Spiced cream: Stir a small pinch of cinnamon into the vanilla cream.
• Biscuit topping: Crumble plain biscuits over the bowls just before serving.

Common mistakes to avoid

• Underripe peaches: They can taste firm and lack aroma; let them ripen until they give slightly to gentle pressure.
• Overripe fruit: Very soft peaches can collapse when tossed; use a gentle hand and slice them carefully.
• Skipping the rest: The sugar may remain grainy; leave the coated peaches for 5 minutes before adding the cream.
• Overwhipping the cream: Stiff cream is difficult to pour over the fruit; whip only slightly, if at all.
• Adding mint too early: It can lose its fresh appearance; garnish the bowls just before serving.

How to store

Cover and refrigerate leftovers, then eat within 1 day for the best texture. The peaches will soften as they sit, so serve chilled and do not reheat.

Frequently asked questions