Brûléed Peaches with Ginger Cream

ROSE & IVY Journal Brûléed Peaches with Ginger Cream

Each weekend, my farmer's market bag is overflowing and is so full it is hard to carry home. I am trying to soak up each and every ounce of the season, especially when it comes to fruit and vegetables. I had intentions of creating a cake with peaches and cream, but since it was so nice outside, I wanted to spend only a little time in the kitchen.  I decided to brûlée the peaches by brushing them with butter, sugar and put them on a grill pan.  I topped them off with ginger-scented whipped cream, a delightful dessert that isn't too heavy for a summer evening.  

ROSE & IVY Journal Brûléed Peaches with Ginger Cream


1 pint heavy cream

2 inches ginger, peeled and cut into half

1 teaspoons ground ginger

2 tablespoons sugar + 2 tablespoons 

4 peaches, cut in half, pits removed

2 tablespoons salted butter, melted

Thyme sprigs for garnish

Directions: To prepare whipped cream, place cream and peeled ginger into a heavy bottomed sauce pan.  Let steep over low heat, taking care not to scald cream.  Cook for 15 minutes.  Remove from heat and allow to cool slightly.  Pour into a container, with ginger pieces to cool completely.  Once cooled, place into a bowl and add sugar and ground ginger. Beat until soft peaks form. 

To prepare peaches, preheat an oiled grill pan over medium heat.  Brush halved peaches with butter and sprinkle with sugar.  Place flesh side down.  Cook until peaches turn into a golden seared shade.  Repeat until finished.  Serve with gingered whipped cream and top with sprig of thyme.  

Styling & Photography by Alison