Short description

I created this peaches-and-cream dessert because it’s simple, elegant, and packed with fresh peach flavor. I gently simmer peach slices in a little sugar syrup, then chill them with cold heavy cream so the peaches infuse the cream with their essence. It sets into a smooth, refreshing dessert that’s perfect for hot days.

Peaches and Cream, Literally

Why I’ll Love This Recipe

I love how effortlessly it comes together—I only need to simmer peaches and then chill. I personally find the natural sweetness of the peaches carries the flavor, so I don’t over-sweeten. And chilling it for a few hours makes each bite creamy, peach‑infused, and endlessly satisfying. It feels like summer in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium fresh peaches, peeled, pitted, and sliced (about 2 cups)
⅓ cup white sugar (adjust to taste)
¼ cup water
1 ½ cups heavy cream

Directions

I slice each peach in half along the seam, twist to open, remove the pit, peel, and slice into about 2 cups of peach slices.
I bring the sugar and water to a boil in a saucepan; it forms a light syrup after about 3 minutes. Then I stir in the peaches to coat and simmer 1 more minute before removing from heat to cool for 15–20 minutes.
I transfer the peaches using a slotted spoon into a bowl, discard or save the syrup, then pour in the cold heavy cream and stir to combine.
I divide the mixture into serving glasses or bowls, cover with plastic wrap, and chill at least 3 hours (or up to overnight) so the cream absorbs the peach flavor.

Servings and timing

Servings: 4
Prep time: ~15 minutes
Cook time: ~10 minutes
Chill time: ~3 hours minimum, up to overnight
Total time: approximately 3 hours 40 minutes

Variations

If the peaches are very sweet, I skip the syrup step and simply toss slices directly with cream for a lighter version.
I sometimes add a pinch of cinnamon or a bit of vanilla extract to the cream for extra aroma—both work wonderfully.
I also try nectarines or apricots in place of peaches—they work just as beautifully.

Storage/reheating

I store the dessert covered in the refrigerator for up to two days. It’s best served chilled straight from the fridge. I avoid reheating this type of creamy dessert, but if I have leftover syrup, I can warm it and drizzle over fresh peaches separately.

FAQs

Can I use canned or frozen peaches?

Yes, I can—but I prefer fresh. Canned peaches tend to be overly sweet and softer, so I rinse and drain them well and reduce added sugar accordingly. Frozen peaches should be fully thawed and patted dry before using.

How sweet should the dessert be?

I taste the peaches first—I adjust sugar based on how ripe they are. Sweet, juicy peaches may need little or no added sugar. The cream isn’t sweetened, so I rely purely on the fruit’s sweetness.

Can I serve it sooner than 3 hours?

I can taste after an hour but it won’t have fully infused. I find the cream really comes together after chilling for at least 3 hours, so I don’t rush it.

Can I use half-and-half instead of heavy cream?

Yes—though it won’t be as creamy or thick. Half-and-half whips to a lighter texture. The flavor’s still good, just less rich.

What else can I add for garnish or flavor?

I enjoy sprinkling fine lemon zest, a dash of cinnamon, or topping with vanilla wafers or fresh mint. It brightens the dish and adds a fresh note.

Conclusion

I absolutely savor how this recipe showcases the pure flavor of peaches with silky cream. It’s easy and unpretentious, yet feels special—a dessert I’m proud to serve. Whether I’m making it for a quiet afternoon treat or sharing with friends on a summer evening, it always hits the right note: bright, creamy, and utterly peachy.