Lately, I’ve been brainstorming fruit desserts for y’all because the fruit is so great right now. I don’t think I’ve had better blueberries before this year. Every peach has been a delight, dripping down my chin. The strawberries are fizzling out, but they were wonderful while they lasted. And while I might dream up a blueberry-peach dessert recipe for you, something always stops me.
Fruit this perfect should be enjoyed as-is.
Slice and serve.
That’s how I’ve been serving dessert at our house lately. We’ve had lots of house guests in the last few weeks, and dessert has been the easiest course to plan—stop by the farm stand, grab whatever looks ripe, and serve with cream of sort sort: frozen, whipped, or chilled.
This rendition of peaches and cream is so simple, but something to add to your arsenal of easy, quick and impressive desserts.
The peach slices are brûléed with a blow torch, but they could just as easily be grilled. Or roasted. Or sauteed. Just get some heat on the peaches to melt the sugar and bring the juices forward in the fruit.
The sauce is the same as for my Strawberry Pretzel Parfaits; just brown sugar and full-fat yogurt. It’s so easy that your husband could mix it together while you torch the peaches.
Serves one, easily doubled or tripled.
- 1 large fantastic ripe freestone peach
- 1 tablespoon sugar
- 1/3 cup full-fat yogurt (or crème fraîche or sour cream)
- 1 tabelspoon brown sugar
- Slice the peach and discard the pit. Dip one side of each slice into the sugar and torch with a culinary blow torch. Do this on a heat-resistant surface. Alternatively, you could cut the peaches in half and grill them, or saute the peach slices in a skillet with the sugar. We're aiming for warm peaches.
- Meanwhile, stir together the yogurt and brown sugar. Pour it into a serving dish.
- Serve the warm peach slices with the yogurt sauce.