Saturday, July 13, 2019

Peaches and Cream – Literally

This new and “improved” peaches and cream recipe might not have tasted any better than the classic, but at least it was more complicated. Turns out that a splash of cold, fresh cream is all that sweet, ripe peaches need, which is probably why no one ever cooks it first when making this.

It wasn’t like the first version was horrible to eat. It wasn’t, but the cooked, sweetened cream, sort of fought with the peaches, both texturally, and with the natural sweetness of the fruit. The lemon didn’t help things either, but at least I was able to appreciate the real one I made after coming to my senses.

As usual, I’ve listed the amounts I used below, but you should adjust the sugar syrup depending on the sweetness of your peaches. If they’re amazingly sweet and juicy, just slice them, and cream them up. Otherwise, modify as needed, but either way, I really do hope you give peaches and cream, the classic version, a try soon. Enjoy!


Ingredients for 4 portions:
1/3 cup sugar
1/4 cup water
2 cups sliced fresh peaches
1 1/2 cups heavy cream
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14 comments:

AndyD273 said...

I'm really confused... The video says 2 parts sugar to one part water, but the recipe says 1/3 cup sugar to 1/4 cup water, which is not the same as 2:1...

Richard said...

Hey Chef John! I'm a big fan, and some of your recipes are working their way into my family's weekly menus on a regular basis (hello smashed cucumber salad!)

Anyway... I have a particular ingredient I'm wondering if you can help me with: carrot tops.

I'm growing carrots this year, and "the internet" says those bushy tops are edible! But the only recipes I can find are pesto and chimichuri. Which says to me "well... it's technically edible... but not really.

I grew up eating beet tops (steamed, served with red wine vinegar and salt) and... that's good earing. But what about carrot tops? Can we do them?

And I'm totally trying peaches and cream when peach season comes in a couple weeks in Ontario.

Unknown said...

Hay chief john can i substitute nectarines. I am allergic to peaches?

Unknown said...

Hay chief john can i substitute nectarines. I am allergic to peaches?

C. Augustine Rakow said...

Wow no comments yet? I can't wait to try this.

Unknown said...

Hi, can i substitute nectarines for preaches?

Jason Carter said...

I'm definitely going to make this for my wife! She's a huge peach lover!

Kratz said...

I'm not really a fan of peaches myself. Could you do this with other fruit? Would there be a change in technique or recipe amounts? Thank you!

John's Miter said...
This comment has been removed by the author.
John's Miter said...

I would lkke to use creme fraiche for this. Would you think the slightly sour taste of it would throw the taste off too much? I've always got some in the house.

Unknown said...

I made the traditional version of this recipe. I think the 2:1.5 ratio of peaches to cream is WAY too cream heavy. I'd start by adding just 1 cup of cream maybe, and add more as required. I also found the taste of just the plain cream a little weird, so I added a bit of sugar and vanilla to the cream and then it was perfrect!

Millie said...

This is one of many of your recipes that I have made and once again, absolutely delicious! I must say that you have made me a better home cook and I think, the reason that I am married to a wonderful (and very hungry) man! I am eternally grateful!

Deepeastart said...

This was the first time I ever made this and it was heavenly.

Thank you Chef John...now I can impress my family and friends with another of your delightful recipes.

This was as good as having peach ice-cream. Omg, yummy!

MARIMAR said...



I made this with chantilly cream is amazing