Brown Butter Peaches & Chantilly Cream
Sliced peaches are tossed in a toasted brown butter sauce and finished off with a crown of barely whipped cream. To me it feels like summer in a bowl.
Prep time:
Cook time:
Yield: Serves 4 to 6
Serving size: 6
Calories per serving: 234
Ingredients:
Cook time:
Yield: Serves 4 to 6
Serving size: 6
Calories per serving: 234
1 for the peaches:
3 tablespoons unsalted butter
2 tablespoons light brown sugar, or to taste†
1 teaspoon vanilla bean paste or vanilla extract
1 pound (3 to 4 whole)†ripe peaches, peeled and cut into 1/4-inch slices (see recipe notes)
1
1 for the chantilly cream:
1 cup chilled heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla bean paste or vanilla extract
Directions:
For the peaches, melt butter in a heavy skillet over medium heat. Continue to cook,†swirling the pan occasionally,†until toasty and golden brown, about 10 minutes. Add the brown sugar and stir until melted. Turn off the heat and stir in the vanilla and peaches. Allow to cool.
For the chantilly cream, whisk the heavy cream in a mixing bowl (or on the lowest setting in a stand mixer) for 30 seconds or so. Add the confectioners' sugar and vanilla and continue to whisk until soft peaks just begin to form. (I prefer it to be runny enough to drizzle.)
Divide the peaches into small bowls and top with a spoonful of cream.†
Recipe Notes
†If the peaches are not too soft, you can peel them with a serrated vegetable peeler. If they are too ripe to handle with a peeler, it's best to blanch them. Cut an 'x' on bottom of each peach. Cook in a large pot of boiling water for 15 to 30 seconds. Place in an ice bath to stop the cooking. Peel with your fingers or a pairing knife.
Source: thekitchn.com
For the chantilly cream, whisk the heavy cream in a mixing bowl (or on the lowest setting in a stand mixer) for 30 seconds or so. Add the confectioners' sugar and vanilla and continue to whisk until soft peaks just begin to form. (I prefer it to be runny enough to drizzle.)
Divide the peaches into small bowls and top with a spoonful of cream.†
Recipe Notes
†If the peaches are not too soft, you can peel them with a serrated vegetable peeler. If they are too ripe to handle with a peeler, it's best to blanch them. Cut an 'x' on bottom of each peach. Cook in a large pot of boiling water for 15 to 30 seconds. Place in an ice bath to stop the cooking. Peel with your fingers or a pairing knife.
Source: thekitchn.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
