Peach Cream Luxe
Caramelised Peaches And Cream With Toasted Crumble.
We spotted this recipe on Pinterest and we immediately knew that it has to be tried and tested.
Happily, the recipe was a huge success, and so we would like to share the results with all your fabulous divas today.
The caramelised sauce paired with a fresh sweetness of the fruit, topped off with the crunch of topping is pure nirvana. We have a feeling this gem of a recipe is going to continue to be a Summertime regular.
But this can also be enjoyed eating the leftover chilled fruit for breakfast with creamy greek yogurt.
|•| Instead of the coconut cream, I whipped up some heavy whipping cream with a bit of granulated white sugar, and a splash of bourbon vanilla for a delicious addition.
|•| Added a dash of bourbon vanilla to the peaches during the caramelisation phase.
|•| Due to the caramelised peaches are very sweet (both from their natural sweetness and the brown sugar), I recommend not over-sweetening the cream.
|•| Plus, if you make sure to use gluten-free oats and gluten-free vanilla, this recipe is deliciously gluten-free.
- Ingredients -
3 peaches, sliced in half (pits removed)
1/8 teaspoon salt
1 tablespoon olive oli
2 tablespoon unsalted butter
1/3 cup loosely packed brown sugar
1 can cold full-fat coconut milk, whipped to make coconut whipped cream
4 ounces mascarpone cheese, at room temperature
1 tablespoon powdered sugar
2 teaspoons bourbon
3 tablespoons unsalted butter
3/4 cup rolled oats
1/4 cup loosely packed brown sugar
3 tablespoons sliced almonds
- Directions -
+ Sprinkle the cut side of the peaches with the salt
+ Heat a large skillet over medium-low heat and add the olive oil and butter. Once melted, add in the peaches and cook until softened and browned - about 10 minutes
+ Sprinkle the brown sugar evenly in the skillet, lifting the peaches up and stuffing some underneath
+ Cook for another 8 to 10 minutes until the peaches are caramelly and golden
[ If the peaches are super ripe, keep an eye on them so they don't become too mushy ]
+ While the peaches are cooking, mix together the mascarpone, sugar and bourbon with a large spoon until combined
+ Use a large spatula and fold it into the coconut whipped cream until it's combined. Set in the fridge until ready to use.
+ Heat another skillet over medium-low heat and add the butter. Once it's melted, stir in the oats and sugar, constantly stirring to combine and cooking for 1 to 2 minutes
+ Spread the oat mixture into one layer and cook until the oats begin to toast, another 1 to 2 minutes. Flip the oats and let the other side brown up for a few more minutes, stirring occasionally so the crumble doesn't burn.
+ Remove the skillet from the heat and spread the oats on a sheet of parchment paper. Toss in the almonds and let the mixture cool and firm up for 5 minutes
+ Serve the peaches by adding a dollop of the mascarpone on top and a sprinkle of the crumble
+ Finish it off with a drizzle of brown butter if you'd like