Peaches Catherine

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IMG_0263-this-one A customer shared this super-easy peach recipe with me, a favorite of her mother’s that was first published 20 years ago in a newspaper. And after some searching, lo and behold, I found the same recipe on the internet! The photo doesn’t properly show how delicious it was, with it’s crunchy Brulee topping and creamy peaches hiding underneath. I agree with the writer, I’d sprinkle some Kirsch or other fruity liqueur on the peaches. A great make ahead and serves a crowd!

Photo credit: Deanna’s Daughter (http://deannasdaughter.com/)

Ingredients

15 ripe peaches

2 T. fresh lemon juice

2 c. whipping cream, icy cold

3/4 c. brown sugar, packed

Method

Peel, slice and arrange the peaches in an 11 x 17 shallow baking dish, or a half-recipe in a 8×8 pan, sprinkling them with the lemon juice as you work.

* To peel peaches, slice a small, shallow ‘X’ into the bottom of each one and then plunge the peaches into a bowl of boiling water for several seconds before quickly submerging them in a bowl of iced water.  They should peel easily with a sharp knife.

Whip all of the cream until it’s very stiff and spread it over the peaches, making sure to completely cover them all. Then evenly sprinkle all the cream with the brown sugar – I found it easiest to just rub the sugar between my fingers as I sprinkled.

Cover the whole dish well with plastic wrap and refrigerate overnight – this is a necessary step!

Just before serving it up, heat your broiler and broil the dish about 4 inches/10 cm away from the heat for about 2 minutes, or until it’s crispy and golden on top – watch it carefully!  When you serve it up (in large bowls), you’ll have this crazy mixture of cold, fresh peaches covered in warm, sugar-crisped, melting whipped cream.