Recipe courtesy of Michael Symon
Frozen Peaches and Cream
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- Level: Easy
- Total: 5 hr 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 643
- Total Fat
- 50 g
- Saturated Fat
- 29 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 33 g
- Protein
- 6 g
- Cholesterol
- 134 mg
- Sodium
- 120 mg
This is a truly simple dessert and an easy hack for using up overripe peaches. Every time I indulge in this it takes me back to the heart of summer. Overripe peaches, frozen and grated, become a refreshing granita-like treat bursting with natural sweetness. The richness of the whipped cream with honey and vanilla and the crumbled shortbread cookies are a celebration of flavors and textures.
- Level: Easy
- Total: 5 hr 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 643
- Total Fat
- 50 g
- Saturated Fat
- 29 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 33 g
- Protein
- 6 g
- Cholesterol
- 134 mg
- Sodium
- 120 mg
Ingredients
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Directions
- Place the peaches whole (with the pit and skin on) in the freezer and freeze until solid, at least 5 hours but overnight if possible.
- Before serving, whip the cream with the confectioners’ sugar, honey and vanilla until it reaches soft to medium peaks.
- Place a shortbread cookie in the bottom of each of 4 coupe glasses. Grate the frozen peaches on a box grater and spoon some over the shortbread (it will be like granita). Dollop with the whipped cream and garnish with lime zest and mint. Crumble the remaining shortbread cookies and sprinkle them on top. Serve immediately.
