You know my stance on peaches.
I’m convinced there’s only one truly excellent peach each year. Sometimes you might get lucky and find two or three that are spectacular, but for me that perfect peach has been elusive this season.
You know what I mean by a “good peach.” If you love fruit the way I do, you recognize the moment: a peach so ripe and juicy it almost defies description. It’s one of those rare bites that feels celebratory, something you notice and remember.
Hearing friends gush about “the best peach ever” hasn’t helped my impatience. I’m equal parts happy for them and terribly jealous. So instead of waiting, I decided to make my own version of that perfect peach.
I’m a bit of a peach purist. When peaches are at their best—those few fleeting weeks—I like to keep things simple and let the fruit shine. That said, I couldn’t resist experimenting last year with bacon, rosemary, and sugar-roasted peaches. They were outrageous. But usually, I prefer to let peaches speak for themselves.
The phrase “peaches and cream” has always charmed me—maybe it’s nostalgia, a song I once loved, or simply the evocative sound of it. It conjures something fragrant, soft, and irresistible: a dessert that smells like summer and begs to be eaten straight away. I’ve never outgrown that fascination.
This is one of those times when fruit belongs on the dessert menu. I also consider it a perfect afternoon pick-me-up, but think of it however you like: a light, indulgent treat that highlights the peach.
Imagine peaches that taste caramelized and tender,
topped with a cloud of mascarpone folded into coconut bourbon whipped cream,
finished with a crunchy, toasted brown sugar oat-and-almond crumble,
and, if you like, a drizzle of warm brown butter.
I can’t even explain how good this is. It’s one of those simple combinations that feels luxurious without being fussy.
Caramelized Peaches + Cream with a Toasted Crumble
4
appropriately, 2 obnoxiously
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Ingredients
- 3 peaches, sliced in half, pits removed
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons 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
- optional: brown butter for drizzling
Crumble
- 3 tablespoons unsalted butter
- 3/4 cup rolled oats
- 1/4 cup loosely packed brown sugar
- 3 tablespoons sliced almonds
Instructions
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Sprinkle the cut sides of the peaches with salt. Heat a large skillet over medium-low and add the olive oil and butter. Once melted, place the peaches cut-side down and cook until softened and browning, about 10 minutes. Sprinkle the brown sugar into the skillet, lifting peaches to tuck some sugar underneath. Continue cooking 8–10 minutes until peaches are caramelized and golden. If your peaches are very ripe, watch closely so they don’t become overly soft.
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While the peaches cook, stir together mascarpone, powdered sugar, and bourbon until smooth. Fold this mixture into the coconut whipped cream with a spatula until combined. Chill until ready to serve.
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For the crumble, heat a skillet over medium-low and melt the butter. Add the oats and brown sugar, stirring constantly for 1–2 minutes. Spread the mixture into an even layer and let the oats toast for another 1–2 minutes, then flip and brown the other side, stirring occasionally to avoid burning. Remove from heat, transfer to parchment, toss in the almonds, and let cool and firm up for about 5 minutes.
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To serve, spoon a dollop of the mascarpone-coconut cream onto each peach half, sprinkle with the toasted crumble, and drizzle with brown butter if using.
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On a separate note, if you don’t tolerate caffeine well, drinking a cappuccino at 10 PM is not recommended. Life lesson learned.