If there is a flavor more quintessential to summer than fresh peaches, I don’t know what it is. I appreciate peaches in a way I don’t think I appreciate other fruits because it’s something, even in America in 2024, I can’t get fresh all year long- not even a lesser version of them. There’s something about that to me that really makes actually finding them in a store or a farm stand that much more magical.

A good fresh peach is great, but sometimes elevating it is just fun. That’s what this is. It’s taking something already amazing and making it just that much better.

The Cream

The cream part of this is a simple cream cheese fruit dip recipe. It has cream cheese, heavy cream, powdered sugar, and a splash of vanilla, but the cool, creaminess of this part plays so beautifully with the peach. I’d highly suggest making sure you make this part!

Start with one brick of cream cheese. I like to get mine to room temperature just to make the mixing part simpler. Add in half a cup of powdered sugar, a quarter cup of heavy cream, and a teaspoon of vanilla. Mix with a hand mixer until well combined and smooth. This part will be spooned on top of the peaches at the end, so I like to make it first then let it sit in the refrigerator for a bit.

The Peaches

I always prefer a freestone peach just for ease no matter how I’m planning on using it. The peach trees we’ve plated on our homestead are freestone, and I cannot wait to use them for this recipe in a couple of years.

A freestone peach simply means when you cut it open, the pit comes out easily. A cling peach, well, clings. You can absolutely use that, but it won’t be as clean. Simply cut the pit away.

Another thing that will play a big part of the end result here is finding peaches that are lovely and ripe. You want one that has a bit of a squeeze to it. Hard peaches are flavorless, and you probably won’t love what you end up with if you start with sub-par produce.

The Brûlée

If you’ve ever had creme brûlée, you know the best part is the crunch of the caramelized sugar on top. That’s what we are going to make here.

You can absolutely do this in your oven under the broiler, but I really like having the control a handheld blow torch offers. This blow torch is a really fun addition to your kitchen, and it’s what we use to start fires for our smoker, too!

Basically, we are going to burn sugar.

Cut your peach in half, and put it on a surface that can handle some heat. I set mine inside a cast iron skillet. Generously sprinkle sugar on the cut side, and, using the blow torch, give it a good burning. You’ll start to see the sugar bubble. As it starts to brown, you can smell a peachy caramel scent, and you’ll know you’re all finished. Let it sit to cool and the sugar will harden. When you cut into it, this will give you that lovely little *crack* that comes from a good brûlée!

Once it’s cooled and the sugar has hardened, top with the cream. It will still be warm enough to start to melt the cream topping a bit, and it really is just a magical, summery bite!

Recipe:

Peaches And Cream Brûlée

Ingredients: For the cream: 8 oz cream cheese, softened 1/2 cup powdered sugar 1/4 cup heavy cream 1 tsp vanilla For the brûlée: Ripe peaches Sugar for sprinkling, about a tablespoon per peach half Instructions: With a hand mixer, whip together cream cheese, powdered sugar, heavy cream, and vanilla until smooth. Set aside in refrigerator to cool. Slices peaches in half, removing the pit. Place peaches in a pan, cut side up. Sprinkle each peach half generously with granulated sugar. With a blow torch or broiler, heat the sugar until it bubbles and starts to caramelize. Let cool slightly, then top with cream mixture. Serve immediately.

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