Peaches and Cream

Our trees have explored with peaches! I have been feasting on the juicy beauties for weeks. My husband processed a bunch of them for wine and brandy which is fermenting away as I type. I’ve made peach cobbler, peach crumble, peach muffins, peach pie.. but today I wanted to make a humble dessert that is perfectly delicious- peaches and cream.

You simply make a very basic compote from the peaches out of sugar and lemon juice. Being patient is key here; the juice needs to thicken. And then the peaches needs to chill overnight. But the next day, add the cream and hoo boy! Magic!

I prefer some kind of crunch in all of my desserts so I add honey roasted pecans and then later, pumpkin seed granola. Feel free to add your crunchy topping of choice or to have it simple. Enjoy!

Ingredients

2 pounds of peaches, peeled and quartered

1/3 cup sugar (or more to taste)

Heavy cream

Juice of one lemon

Method:

Add the peaches, sugar and lemon juice into a pot. Bring to a boil over medium high heat, then reduce to a simmer. Mash the peaches when softened after about 20 minutes, then continue cooking until the liquid thickens, about 30 more minutes. Refrigerate over night.

Spoon peaches into a glass. Pour in heavy cream. Enjoy with candied pecans, or pumpkin seed granola, or plain!

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