clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peaches Catherine

  • Author: Meagan


Peaches and cream – it doesn’t really get any better than that, unless you want to debate strawberries and cream.  This is a recipe that Mom discovered in some magazine somewhere and it looks like it came from New Brunswick, but originated in New Zealand.  I just want to know how and why this was made like this in the first place – one of those great mistakes?  If that’s the case, who the heck forgets about a pan of fresh sliced peaches covered in whipped cream and brown sugar in their fridge overnight?  Who thinks this up?  It’s divine, you’ll just have to trust me – though next time we may drizzle the peaches with kirsch or some other tasty liqueur before adding on the cream.  Enjoy!



Peaches Catherine

15 ripe peaches

2 T. fresh lemon juice

2 c. whipping cream, icy cold

3/4 c. brown sugar, packed


Peel, slice and arrange the peaches in a large shallow baking dish, sprinkling them with the lemon juice as you work – Mom always uses a 11 x 17 glass dish, I used an 8 x 8 this time and only made a half recipe.  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.  I find that with a sharp knife, they peel very easily.  **HOT TIP – a serrated vegetable peeler works as well on peaches (especially if they’re cold), as a paring knife does on an apple!**

Whip all of the cream until it’s very stiff and spread it over top 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.  Just make it already.

  • Category: Fruit Crisps, Peach


From Meagan's Kitchen

One Comment

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.