Description
An old-fashioned, no-bake dessert featuring layers of tender, stewed peaches and homemade whipped cream, perfect for hot summer months.
Ingredients
- 1 tablespoon butter
- 4 ripe peaches, peeled, cored and sliced
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup heavy cream, divided
- 1 tablespoon confectioners’ sugar
- pinch of cinnamon
Instructions
- Cook peaches: In a medium pot, add butter, peaches, vanilla extract, brown sugar, cinnamon, and salt, and heat over medium heat. Stir well and cook for 5 minutes until it becomes a bit saucy.
- Cool: Set aside and let cool for 10 minutes at room temperature. If you prefer to serve this cold, refrigerate the peaches for 30 minutes instead.
- Make whipped cream: In the bowl of a stand mixer, add half of the heavy cream and the confectioners’ sugar. Use the stand mixer to whip until stiff peaks form, about 3-4 minutes.
- Serve: Spoon the peaches with sauce into a serving bowl, or divide into 4 small serving cups. Top with the remaining half cup of heavy cream and the whipped cream. Top with a pinch of cinnamon.
Notes
Store the cooked peaches and the whipped cream in separate, airtight containers in the refrigerator for up to five days. You can also freeze them in separate freezer-friendly containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg