This is a luscious, creamy dessert that layers honey‑sweetened peaches with a light, whipped cream custard. The peaches are gently cooked in honey to bring out their flavor, and combined with a velvet cream base for a dessert that feels both elegant and comforting.
Why I’ll Love This Recipe
I adore this dessert because it beautifully captures the essence of summer: ripe peaches, floral honey, and smooth cream. It feels luxurious yet approachable. The contrast between juicy fruit and silky cream is delightful. Also, it can be made ahead, giving the flavors time to meld.
ingredients
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
Here’s what I use:
For the peaches:
Fresh ripe peaches
Honey
Lemon juice (optional, to add brightness)
A pinch of salt
Vanilla extract
For the cream/custard base:
Heavy cream (or whipping cream)
Whole milk
Egg yolks
Granulated sugar
Vanilla extract
A pinch of salt
Optional additions / garnishes:
Extra diced fresh peaches (folded in at the end)
A drizzle of honey
Fresh herbs (like mint or basil)
A sprinkle of cinnamon or nutmeg
directions
Prepare the peaches
Bring a pot of water to a boil and prepare an ice bath.
Cut a shallow “X” at the bottom of each peach, then blanch them in boiling water for ~20–30 seconds. Immediately transfer to the ice bath.
Peel off the skins, remove pits, and chop the peaches.
In a saucepan, combine the chopped peaches with honey, a little lemon juice, and a pinch of salt. Simmer gently until the peaches are soft and fragrant.
Puree (or mash) part of the peach mixture to a smooth texture; leave some small chunks if you like texture. Let this cool.
Make the custard / cream base
In a saucepan, warm the milk and cream with a pinch of salt and vanilla (if using vanilla bean, scrape seeds). Heat until just below simmering.
In a separate bowl, whisk egg yolks with sugar until pale and thick.
Temper the egg mixture by slowly adding a little of the hot milk/cream while whisking constantly, then add the rest.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170‑180 °F / 77‑82 °C).
Remove from heat and strain into a bowl. Stir in the peach puree (and vanilla extract if not using bean). Chill thoroughly in the refrigerator (several hours or overnight).
Assemble & finish
Once the custard is cold, you can whip a portion of cream to soft peaks and fold it in for extra lightness.
Gently fold in some diced fresh peaches if you like.
Spoon into serving glasses or a shallow dish.
Chill until set — a couple of hours.
Just before serving, drizzle a little honey on top, and garnish (e.g. fresh mint or a dusting of cinnamon).
Servings and timing
Servings: About 6–8 generous dessert servings
Prep time: 30 minutes
Cooking / simmering / custard step: 20–30 minutes
Chill time: At least 2 hours, ideally overnight
Variations
No‑custard version: Skip the egg custard and simply fold peach puree and whipped cream together for a lighter version.
Yogurt twist: Replace a portion of the cream with thick Greek yogurt for tanginess.
Frozen version: Freeze in an ice‑cream maker or freeze the assembled dessert for a semi‑frozen treat (like semi‑freddo).
Spiced variation: Add ground cinnamon, cardamom, or ginger to the peach simmer or custard for a warm spice note.
Herbal infusion: Infuse the cream or peaches with fresh herbs (basil, mint, thyme) during heating and strain before serving.
storage/reheating
Storage: Keep covered in the refrigerator. It stays good for 2–3 days; after that the texture may weaken.
Freezing: You can freeze in an airtight container; let it thaw partially in the fridge before serving.
Reheating: This is best enjoyed cold or chilled. Don’t heat, as the cream and custard may break.
FAQs
What kind of peaches should I use?
I prefer perfectly ripe, fragrant peaches — not too soft, but sweet and juicy. If fresh peaches aren’t in season, thawed frozen peaches work too (just drain excess liquid).
Can I make this dairy‑free or vegan?
Yes. Use full‑fat coconut cream or cashew cream in place of heavy cream, and use a plant‑based milk. Replace the egg yolk custard with a cornstarch‑thickened cream base, and use maple syrup or agave in place of honey.
My custard curdled or scrambled — what did I do wrong?
That usually happens when the heat is too high or you add hot liquid too fast to the eggs. Always temper slowly, keep the heat gentle, and stir constantly. Straining the custard before chilling also helps smooth things out.
Can I assemble this ahead of time?
Absolutely. The flavors meld beautifully over time. I often make it the day before and chill overnight before serving.
Can I serve this as a frozen dessert?
Yes — if you churn or freeze after assembly, it becomes like a frozen mousse or semifreddo. Let it soften a bit before scooping or spooning.
Conclusion
This Honey Peach Cream is one of my favorite desserts when peaches are shining in the market. It balances sweetness, creaminess, and fresh fruit in a way that feels special but not fussy. I love making it ahead — it’s perfect for dinner parties or a relaxed weekend treat. Let me know if you’d like a printable recipe card or a version adjusted (for vegan, gluten‑free, etc.).
This Honey Peach Cream recipe is a dreamy summer dessert featuring ripe peaches simmered in floral honey and folded into a luscious vanilla custard cream. With layers of sweet fruit and silky whipped cream, it’s an elegant yet approachable treat that’s perfect for entertaining or a make-ahead weekend indulgence.
Ingredients
Fresh ripe peaches
Honey
Lemon juice (optional)
Pinch of salt
Vanilla extract
Heavy cream (or whipping cream)
Whole milk
Egg yolks
Granulated sugar
Extra diced fresh peaches (optional)
Drizzle of honey (optional)
Fresh herbs like mint or basil (optional)
Sprinkle of cinnamon or nutmeg (optional)
Instructions
Blanch and peel peaches, then chop into small pieces.
Simmer chopped peaches with honey, lemon juice, and salt until soft.
Puree part of the mixture, leaving some texture if desired. Let it cool.
Heat milk and cream with salt and vanilla in a saucepan.
In a separate bowl, whisk egg yolks with sugar until thick and pale.
Gradually temper the egg mixture with the warm cream, whisking constantly.
Return the mixture to the stove and cook on low heat until the custard thickens (170–180°F / 77–82°C).
Strain the custard, stir in the cooled peach puree, and refrigerate until fully chilled.
Once chilled, fold in whipped cream for a light, airy texture.
Stir in extra diced peaches if using.
Spoon the mixture into serving glasses or a dish and chill further to set.
Garnish with a drizzle of honey, fresh herbs, or a sprinkle of cinnamon/nutmeg before serving.
Notes
Best served cold.
Can be made 1–2 days ahead for enhanced flavor.
Customize with herbs, spices, or swap cream for Greek yogurt.
To make it vegan, use coconut cream and plant milk; thicken with cornstarch instead of eggs.
