Ingredients
For the peaches:
- 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
For the cream:
- 1 cup heavy cream, divided
- 1 tablespoon confectioners' sugar
For serving:
- pinch of cinnamon
Instructions
- 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. The peaches should stay in whole slices (shouldn’t break apart).
- 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.
- 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 (You can also whip this using a hand mixer and a large mixing bowl). Set aside.
- To 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.
- Refrigerate until ready to serve or serve immediately.
Notes
How to store: Store the cooked peaches and the whipped cream in separate, airtight containers in the refrigerator for up to five days. Serve cold or reheat the peaches on the stovetop in a pan over medium-low heat until warmed to the desired temperature.
How to freeze: You can also freeze the peaches and whipped cream in separate containers. Make sure the containers are freezer-friendly and remove as much air as possible before storing in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving cold or reheating the peaches according to the instructions above.
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American