Peaches and Cream
Simplicity can be beautiful and this is exactly that: peaches and cream.
Servings: 2 servings
Ingredients
- 200 ml double cream
- ½ tsp vanilla extract
- 3 ripe peaches
- 30 g butter
- 2 tbsp soft light brown sugar
- 1 tbsp runny honey
- 1 tbsp flaked almonds toasted
Instructions
- Pour the cream into a medium-sized bowl, add the vanilla extract and whisk until you have soft peaks. Set aside.
- Slice the peaches in half and remove the stones. Set aside.
- In a large non-stick frying pan set over a low heat, melt the butter until foaming. Add the sugar and honey and swirl to melt together.
- Once the sugar, honey and butter have all melted, add the peaches cut side down. Cook over a medium heat for about 3-4 minutes - or until they have taken on a lovely golden colour. You don't want them to burn but you don't want the heat to be too low as they'll never get golden.
- Carefully flip the peaches over using a spatula or palette knife and continue to cook for about 2 minutes on the other side, gently basting in the bubbling caramel as they cook.
- Gently place 3 peach halves on each plate. Dollop a spoonful of the softly whipped cream on the side (or use an ice cream scoop for a perfect round) and sprinkle with toasted flaked almonds. Serve and enjoy!
Notes
Substitutions: You could use plums or apricots in the autumn in place of peaches. Any stone fruit works.
Making in advance: I personally prefer to serve it freshly made, but any leftover peaches can be left to cool completely, then stored in a tupperware in the fridge for about 3-4 days. To reheat, warm gently in a non-stick frying pan over a low heat before serving as mentioned above.