Introduction

Peaches and Cream is a simple yet luscious dessert that celebrates fresh, ripe peaches paired with lightly whipped vanilla cream. This easy-to-make treat is perfect for warm weather and requires minimal ingredients.

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 of salt
Optional garnishes: extra lemon zest, cinnamon, vanilla wafers

Instructions

Step 1: Cut the ripe peaches into half-inch wedges. Gently peel off the fuzzy skins.
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.
Step 3: 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 fluffy but still pourable—do not whip to stiff peaks.
Step 4: Prepare 4 large or 6 small serving cups or glasses. Spoon the peach mixture evenly into each, making sure to include the juices.
Step 5: Spoon the lightly whipped cream over the peaches. Gently tap the cups so the cream settles between the fruit.
Step 6: Cover each glass with plastic wrap and refrigerate for at least one hour or up to two days. Before serving, remove the plastic and garnish with additional lemon zest or your favorite optional toppings.

Tips & Variations

For extra flavor, sprinkle a pinch of cinnamon over the peaches before adding the cream.
If fresh peaches are out of season, thawed frozen peaches can be used—just drain excess juice to avoid sogginess.
To make it dairy-free, substitute the heavy cream with coconut cream and whip similarly.

Storage

Store the assembled peaches and cream covered in the refrigerator for up to two days. The peaches will release juice over time, so it’s best served within this window for optimal texture. Reheat is not recommended; serve chilled for the best experience.

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 prepare peaches and cream ahead of time?

Yes, you can prepare the dessert up to two days in advance. Just keep it covered and refrigerated to maintain freshness and texture.

What type of peaches work best?

Choose ripe, juicy peaches with a fragrant aroma and a slight give when gently pressed. Freestone varieties are easier to work with because their pits separate easily from the flesh.

Peaches and Cream Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

A refreshing and simple Peaches and Cream dessert featuring ripe peaches tossed with lemon zest and sugar, topped with lightly whipped vanilla cream. Perfect for a light summer treat or elegant dessert.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
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 cold heavy cream
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 peach skins to ensure a smooth texture.
Mix peach ingredients: In a medium mixing bowl, combine the peaches, lemon zest, 5 tablespoons of sugar, and a pinch of salt. Mix gently to coat the peaches evenly and set aside to allow flavors to meld.
Whip the cream: Pour the cold heavy cream into a separate bowl. Add 1 tablespoon of sugar and 1 teaspoon of vanilla extract. Using a hand mixer with a whip attachment, lightly whip the cream until fluffy but still pourable — it should not be stiff like piping cream.
Assemble the dessert cups: Prepare 4 large or 6 small serving cups such as glass ramekins or ice cream glasses. Spoon the peach mixture evenly into the cups, making sure to include the peach juices for extra flavor.
Add the cream topping: Spoon the lightly whipped cream gently over the peaches in each cup. Tap the cups lightly to help the cream settle between the peach slices.
Chill the dessert: Cover each cup with plastic wrap and refrigerate for at least one hour or up to two days to let the flavors develop and the cream set slightly.
Serve with garnishes: Remove plastic wrap before serving and garnish with extra lemon zest, a sprinkle of cinnamon, or vanilla wafers for added texture and flavor.

Notes

Use ripe peaches for the best natural sweetness and flavor.
Lightly whipped cream should remain pourable to blend well with the peaches.
Refrigerate for at least 1 hour to allow the dessert to chill and flavors to meld.
Optional garnishes like cinnamon or vanilla wafers add texture and complementary flavors.
Serving in clear glasses or ramekins showcases the appealing layers.

Keywords: Peaches and Cream, summer dessert, whipped cream, fresh peaches, no-cook dessert, easy dessert