Introduction

Peaches and cream is a simple, classic dessert that celebrates the natural sweetness of ripe peaches paired with a light, fluffy cream. This easy recipe is perfect for warm weather and makes a refreshing finish to any meal.

The dessert is served in clear tall glasses with a short stem and wide base. Each glass has two main layers: the bottom layer is made of bright orange-yellow cooked or caramelized peach slices with a slightly glossy texture, and the top layer is a thick, smooth, white cream or mousse that fills the rest of the glass. Small yellow zest pieces are sprinkled on top of the cream, adding a touch of color and texture. The glasses are placed on a white marbled surface, creating a clean and light setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 fresh ripe peaches
1 teaspoon fresh lemon zest
6 tablespoons granulated sugar (divided)
1 ¼ cups heavy cream (cold)
1 teaspoon vanilla extract
Pinch salt
Optional garnishes: extra lemon zest, cinnamon, vanilla wafers

Instructions

Step 1: Cut the ripe peaches into half-inch wedges and gently peel off the fuzzy skin.
Step 2: In a medium mixing bowl, combine the peaches, lemon zest, 5 tablespoons of sugar, and a pinch of salt. Mix well and set aside to macerate.
Step 3: In a separate bowl, pour the cold heavy cream. Add 1 tablespoon of sugar and the vanilla extract. Use a hand mixer with a whip attachment to lightly whip the cream until it is fluffy but still slightly pourable.
Step 4: Prepare 4 large or 6 small serving cups. Spoon the peaches evenly into the cups, including the juices.
Step 5: Spoon the lightly whipped cream over the peaches. Gently tap the cups to help the cream settle between the peach slices.
Step 6: Cover each cup with plastic wrap and refrigerate for at least one hour or up to two days. Before serving, remove the plastic and garnish with extra lemon zest or cinnamon if desired.

Tips & Variations

For extra flavor, sprinkle a bit of cinnamon on top or serve with vanilla wafers for added texture.
If peaches are not in season, substitute with frozen peaches thawed well and drained.
Use a cold bowl and beaters to help the heavy cream whip more easily.
Adjust the sugar amount depending on the sweetness of your peaches.

Storage

Store the assembled peaches and cream covered in the refrigerator for up to two days. The dessert tastes best served chilled. When ready to enjoy, give the cream a gentle stir if it has settled, then garnish and serve. Avoid freezing as the texture of the cream and peaches can be affected.

How to Serve

A tall clear glass shows a dessert with three layers: the bottom layer is thick and golden orange, the middle layer is creamy white with a smooth texture, and the top layer is also creamy white with soft peaks. A spoon is scooping through the top and middle layers, revealing the golden layer underneath. The glass sits on a white marbled surface, and a woman's hand holds the spoon. The background is soft and bright with more similar glasses blurred out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Fresh peaches offer the best flavor and texture, but if you use canned peaches, drain them well and reduce the added sugar to avoid excess sweetness.

How long can I make this dessert in advance?

You can prepare peaches and cream up to two days ahead. Keep it covered and chilled in the refrigerator to maintain freshness.

Peaches and Cream Recipe

Print Recipe

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4.8 from 114 reviews

A refreshing and simple Peaches and Cream recipe featuring fresh ripe peaches tossed with lemon zest and sugar, topped with lightly whipped vanilla cream. This delightful dessert is perfect for warm days and can be prepared ahead, making it a quick and elegant treat.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes (including chilling time)
Yield: 4 large servings or 6 small servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Peach Mixture

4 fresh ripe peaches
1 teaspoon fresh lemon zest
5 tablespoons granulated sugar
Pinch of salt

Whipped Cream

1 ¼ cups heavy cream (cold)
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Optional Garnishes

Extra lemon zest
Cinnamon
Vanilla wafers

Instructions

Prepare the Peaches: Cut the ripe peaches into half-inch wedges and gently peel off the fuzzy skin. Place the peach wedges into a medium mixing bowl.
Mix Peaches with Lemon and Sugar: Add the lemon zest, 5 tablespoons granulated sugar, and a pinch of salt to the peaches. Mix well to combine, then set aside to macerate.
Whip the Cream: Pour the cold heavy cream into a separate bowl. Add 1 tablespoon of sugar and the vanilla extract. Using a hand mixer with a whip attachment, lightly whip the cream until it becomes fluffy but is still slightly pourable, not stiff.
Assemble the Dessert: Set out 4 large or 6 small serving cups (glass ramekins or pedestal ice cream glasses work well). Spoon the peach mixture evenly into the cups, making sure to include the peach juices.
Add Whipped Cream: Spoon the lightly whipped cream over the peaches in each cup. Tap the cups gently to allow the cream to settle and fill in gaps among the peaches.
Chill and Garnish: Cover each cup with plastic wrap and refrigerate for at least one hour or up to two days. When ready to serve, remove the plastic wrap and garnish the tops with extra lemon zest, cinnamon, or vanilla wafers as desired.

Notes

The peaches should be ripe for the best sweetness and flavor.
Lightly whipped cream is key—do not overwhip as you want it fluffy yet pourable.
Chilling the dessert allows flavors to meld and the cream to set slightly.
Optional garnishes like cinnamon or vanilla wafers add texture and flavor contrast.
This dessert can be prepared up to two days in advance for convenience.

Keywords: Peaches and Cream, fresh peaches dessert, easy summer dessert, whipped cream dessert, no-bake peach recipe