Peaches and Cream


WRITTEN BY: Jackie Henson

Wondering what to do with those late summer peaches? Trying to soak up the last bit of summer grilling before fall hits? Here’s how to kill two birds with one delicious (peach) stone.

*For quick pro tips, see the bottom of the recipe*

Gather It:

  • 2-4 large peaches, ripened
  • 1 cup of heavy whipping cream
  • 2 heaping tbsp. dark or light brown sugar* (plus a little extra for garnish)
  • ½ tsp cinnamon
  • 1 tsp white sugar
  • 4 tbsp. butter (half stick of butter)

Cook it:

Melt the butter. Combine with cinnamon and white sugar; set aside. Start your grill so it gets nice and hot. Wash your peaches and cut them in half*. Remove the pits and discard. Using a basting brush, generously brush the butter mixture on the cut side of the peaches. Throw those babies on the grill cut-side down, and grill for about 5-6 minutes until the grill marks are apparent. Next, start the whipped cream. Combine heavy cream and brown sugar in a medium bowl. Heat the cream and sugar in the microwave to slightly melt the brown sugar*, about 20 seconds. Take the cream mixture out of the microwave and using an electric mixer, whip it real good (on low for about two minutes). Once you see the whipped cream begin to stiffen, stop, it’s done; if the whipped cream separates and becomes watery, you’ve gone too far*. As soon as the whipped cream is done, put it in the freezer to set up and return to the peaches. Brush the fuzzy side of the peaches with the butter mixture before flipping, and hit the cut-side again with the butter mixture after flipping. Embrace your inner Paula Dean. Grill for another 5-6 minutes until tender. Remove peaches from grill. Take the whipped cream out of the freezer.

Build it:

On a small dessert plate, place the two peach halves cut-side up (show off those grill marks), and dollop the whipped cream on top. Sprinkle the remaining brown sugar on top as garnish… or just eat it like I did. Enjoy!

*(just the) Tips*:

  • Using dark brown sugar will offer a higher molasses content, making the whipped cream richer, but also heavier, not as fluffy; go with your gut, I use whatever I have on hand, they are both just as yummy!
  • In order to avoid ruining your knife, hold the peach in one hand, and gently cut into the peach until the knife reaches the pit (lets be careful, kids. knives are not toys). Keep the knife steady and slowly rotate the peach until you return to where you started. You should have a clean cut all the way around your peach and a safe knife.
  • Melting the sugar into the cream keeps the whipped cream from being gritty.
  • If your whipped cream does become watery, just keep whipping. Once a solid has formed, drain the water, and you’ll have brown sugar butter in about 10 minutes. It is delectable on a bagel or toast!

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