Caramelized Peaches + Cream with a Toasted Crumble.
You know my stance on peaches.
I firmly believe that you really only get ONE good peach per year. Of course there is a margin of error, which means that you may be the lucky person to get two or three *good* peaches.
Or you could be like me… the one who has not had her good peach yet.
You know what I mean by “good peach,” right? If you’re a fruit fanatic like myself, you HAVE to know. Sometimes a peach is so perfectly ripe and juicy that you just can’t even stand it. Like there are no other words to describe how fantastic the peach is.
It’s real, right?
Since I’m already perturbed at my lack of juicy, fabulous peaching this year, it did not help to hear two people in my life in the last week tell me about how they just ate “the best peach ever.” No. Not fair. Because I totally understand what they mean and I’m insanely jealous.
So I decided to make my own *good* peaches in the meantime.
I’m a little bit of a peach purist, which is surprising considering how much I trash up most dishes. It’s just that we only get those peaches that are worth it for a few weeks and I want to really make them worth it. Oh, except last year I did make these bacon rosemary sugar roasted peaches. Oopmh. Those were insane.
But most times, I want to keep my peaches simple.
I don’t know if it was my love for quaker instant oats, the description of porcelain skin or the constant blasting of 112’s song for most of my 19th year, but the term peaches and cream has always reeled me in. It just sounds delicious. It sounds like something that would smell good and something that I would want to eat immediately. It sounds like something that would make an excellent hand lotion or candle or some other girly junk that I waste money on.
I’ve just always been fascinated. And it hasn’t changed.
So, this is one exception where I find fruit for dessert to be acceptable. I mean, this is definitely also a snack in my mind, but I figure most of you will have it headlining as a treat instead of a pick-me-up come late afternoon.
Peaches that taste like caramel and stuff/
Topped with a mascarpone and coconut bourbon whipped cream/
Sprinkled with a crunchy brown sugar granola type thing/
Finished off with a drizzle of brown butter.
- 3 peaches, sliced in half + pits removed
- 1/8 teaspoon salt
- 1 tablespoon olive olive
- 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
- if desired: brown butterfor drizzling
- 3 tablespoons unsalted butter
- 3/4 cup rolled oats
- 1/4 cup loosely packed brown sugar
- 3 tablespoons sliced almonds
- 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 browning, 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 caramely and golden. Just a note: if your 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 it 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 sides 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.
- To serve the peaches, add 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.
On another note, one who does not tolerate caffeine well should probably not drink a cappuccino at 10PM. Life lesson.