Peaches and Cream
A classic no-bake summer dessert of fresh macerated peaches with lemon zest and a cloud of softly whipped vanilla cream. Elegant, effortless, and ready in just 30 minutes — or make ahead up to two days in advance.
Ingredients
- 4 fresh ripe peaches
- 1 teaspoon fresh lemon zest
- 6 tablespoons granulated sugar divided
- 1 1/4 cups cold heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Additional lemon zest
- Ground cinnamon
- Vanilla wafers
Instructions
- Slice the peaches into half-inch wedges and gently peel the skin from each piece.
- In a medium bowl, combine the peach wedges, lemon zest, 5 tablespoons of sugar, and a pinch of salt. Stir to coat and set aside to macerate for at least 15 to 20 minutes.
- In a separate bowl, combine the cold heavy cream, remaining 1 tablespoon of sugar, and vanilla extract. Whip with a hand mixer until softly fluffy and slightly pourable — not stiff. Do not over-whip.
- Set out 4 large or 6 small serving glasses. Divide the macerated peaches evenly among the glasses, pouring all of the accumulated peach syrup over the top.
- Spoon the lightly whipped cream into each glass. Gently tap the cups on the counter to help the cream settle between the peaches.
- Cover each glass with plastic wrap and refrigerate for at least 1 hour and up to 2 days. Garnish with lemon zest, cinnamon, or a vanilla wafer just before serving.
Notes
Use fully ripe, fragrant peaches for the best flavor and juice.
Keep the cream lightly whipped and pourable — over-whipping makes it too stiff to settle between the peaches properly.
The longer the peaches macerate, the more syrup they produce and the more flavorful the dessert.
Chilling for 2 to 3 hours produces a better result than the minimum 1 hour.
Assembled cups can be refrigerated for up to 2 days, covered tightly.
Do not freeze.
Keep the cream lightly whipped and pourable — over-whipping makes it too stiff to settle between the peaches properly.
The longer the peaches macerate, the more syrup they produce and the more flavorful the dessert.
Chilling for 2 to 3 hours produces a better result than the minimum 1 hour.
Assembled cups can be refrigerated for up to 2 days, covered tightly.
Do not freeze.