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.