Tomorrow is National Peaches and Cream Day. And the “official” first day of summer. I don’t think this is a coincidence, since peaches are a quintessential summer dessert, especially when served with fresh whipped cream or ice cream.
Tomorrow is National Peaches and Cream Day. And the “official” first day of summer. I don’t think this is a coincidence, since peaches are a quintessential summer dessert, especially when served with fresh whipped cream or ice cream.
Native to China, peaches arrived in the New World via Europe, developing into hundreds of varieties along the way. The two main classifications are “freestone” where the pit separates easily from the flesh, and “clingstone” where it’s harder to remove. Whichever you choose, look for fragrant fruit that yields slightly to gentle pressure.
My favorite summer dessert is fresh peach halves, brushed lightly with oil and grilled, cut-halves-down, until marks form; then inverted and filled while still warm with a scoop of vanilla ice cream, and drizzled with caramel sauce. Here are a few more peaches-and-cream variations to try.
Pain Perdu with Peach Compote
The original name for what we call French toast is Pain Perdu, which translates to “lost bread” in French. In this recipe, the cream is in the soaked bread, rather than whipped.
Peach Compote:
2 cups sliced peaches
1 teaspoon vanilla extract
½ teaspoon lemon juice
1 whole star anise
1 whole cinnamon stick
½ cup sugar
2 tablespoons pectin
In a heavy saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer until peaches are soft and thick. Remove pan from heat and set aside.
Pain Perdu:
6 egg yolks
2 tablespoons sugar
Pinch salt
1 cup heavy cream
½ teaspoon vanilla extract
4 thick slices brioche
Combine all ingredients except brioche in a shallow pan. Add brioche slices and soak briefly in the custard, turning to coat both sides of bread. In a buttered sauté pan over medium heat, brown both sides of brioche slices until golden brown; remove from heat. Place one slice of brioche on each of four plates. Top with peaches (and whipped cream, if desired) and serve.
Baked Peaches with Vanilla Ice Cream
Recipe adapted from the classic, easy dessert in “Four Star Desserts” by Emily Luchetti, who tops this with Almond Praline, though a crunchy granola would work, too. Makes 6 servings.
3/4 cup firmly packed dark brown sugar
4 tablespoons (half stick) unsalted butter, softened
Pinch each: salt, ground nutmeg, ground cinnamon
1/2 cup water
1/2 cup granulated sugar
6 ripe but firm peaches, cut in half; pit discarded
6 scoops vanilla ice cream
Preheat oven to 350 degrees. In a small bowl, combine brown sugar, butter, salt, nutmeg and cinnamon; set aside. In a small saucepan, stir together water and sugar. Over high heat, bring mixture to a boil and cook until sugar dissolves, about 1 minute. Pour syrup into baking dish large enough to hold the peach halves in a single layer. Place peach halves in baking dish, cut sides up. Dab brown sugar-butter mixture on top of fruit. Bake until soft, about 15 minutes. Serve warm, two halves to each plate, with vanilla ice cream on top.
Frozen Peach Mousse
This is an impressive make-a-day-ahead dessert, perfect for a party. Recipe adapted from “Light Desserts” by Bon Appetit, though I don’t see anything light about it except the texture; makes 8-10 servings.
2 cups chopped peaches
2 1/2 cups sugar
2 cups water
6 eggs, separated
3 tablespoons Grand Marnier or similar
1 cup whipping cream
In a small saucepan, combine peaches, 1/2 cup of the sugar and 1/2 cups of the water; cook over low heat until fruit is very soft. Remove from heat; cool to room temperature. Meanwhile, in another saucepan combine egg yolks with 1/2 cup sugar. Whisk over low heat just until creamy, being careful not to boil. Set aside to cool; when cool, add in the Grand Marnier. In a third saucepan, combine remaining 1 1/2 cups sugar and 1/2 cup water; cook without stirring over medium-high heat, until syrup reaches soft ball stage (235 degrees on a candy thermometer.) In a bowl, beat egg whites with electric mixer until soft peaks form. With mixer set at medium speed, slowly pour hot syrup into whites in a thin stream, beating until satiny, firm, and cooled to near room temperature.
Whip 1 cup cream until stiff; set aside. Prepare a 1 1/2 quart souffle’ dish with lightly oiled waxed paper collar. Fold whipped cream into cooled meringue, blending gently but thoroughly. Fold in yolk mixture, then fruit. Turn mixture into soufflé dish and freeze overnight. Serve directly from freezer, garnished with whipped cream if desired.