To be honest, I’ve been struggling to feel inspired to bake this summer. The hot, sticky New York City summer days have left me wanting to stay out of the kitchen and lay dormant on the couch. After long days of commuting, I haven’t wanted to make anything that feels particularly fussy or complicated. But at the same time, the summer produce beckons, with only a few weeks left to enjoy apricots, plums, nectarines and peaches at their best.
This cardamom peach fool embraces fresh summer fruit and the kind of ease that I look for on a hot summer’s day. A fool is essentially fruit puree folded into whipped cream or custard to form a fruity and creamy chilled dessert. The dessert requires no baking and few ingredients. In my version, I use both cooked and fresh peaches for depth of flavor. Sautéing peaches in butter helps develop a caramelized flavor while removing moisture. These peaches are then pureed and folded into the cream. The remaining peaches are diced and macerated in a bit of honey to add texture and some bright, fresh peach flavor.
Cardamom peach fool
Course: Cakes and custardsDifficulty: Quick bake4 to 6
servings15
minutes0
minutesThis is the kind of easy breezy dessert that was made for hot summer days. Peaches are sauteed with honey and cardamom, folded into whipped cream, and topped with fresh peaches. Feel free to adapt the sugar level in the recipe based on the sweetness of your peaches.
Ingredients
5-6 medium peaches
1 Tbsp unsalted butter
3 Tbsp honey
1/4 tsp ground cardamom
1 tsp lemon juice
1 Tbsp granulated sugar
1 tsp vanilla extract
3/4 cup heavy cream
3 oz mascarpone
Instructions
- Cut three of the peaches in half, leaving the skin on. Remove the pit and slice into 1/2-inch wedges. Add butter to a nonstick pan and once melted, add in the peach slices, cardamom, and 1-2 Tbsp of honey (depends on the sweetness of your peaches). Stir together and cook the peach slices until caramelized on one side. Flip them over and cook another couple of minutes. Remove from the heat and puree using a blender or immersion blender. Stir in the lemon juice. Refrigerate until cooled completely.
- Peel and dice the remaining peaches. Place them in a bowl with 1 Tbsp of honey and allow to sit until they have released some of their juices.
- Meanwhile, beat together the mascarpone, heavy cream, and granulated sugar until stiff peaks form. Stir in the vanilla. Then fold in the peach puree.
- To serve, add a generous dollop of the whipped cream mixture to each small glass or bowl. Strain the chopped peaches and add a few on top. Add another generous dollop of the whipped cream and top with a few more chopped peaches. Sprinkle with a bit more ground cardamom.
Leave a comment