Tuesday, September 8, 2020

Cleo Coyle's Honey-Kissed Peaches with Cinnamon Whipped Cream

From Cleo Coyle: Here is an easy yet delectable dessert that Marc and I like to make during the final days of summer.

Cleo Coyle has a partner in

crime-writing—her husband.

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Peaches are still plentiful in our local markets, piled high and priced right. Don't miss your chance to enjoy these last sweet, juicy tastes of summer while you still can, and...

Have a peachy week, everyone!

~ Cleo

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🍑 Cleo's Honey-Kissed Peaches
with Cinnamon Whipped Cream

Serves 4


4 ripe yellow peaches

4 tablespoons honey 

1 cup very cold heavy cream

3-4 tablespoons granulated sugar (or sugar-free substitute)

1/2 teaspoon ground cinnamon (or try ginger, if you prefer) 

Directions: Peel the peaches and cut the flesh into bite-sized pieces. Toss with honey to coat. Spoon into glass goblets and chill for 30 minutes to an hour (no more). Serve with a dollop of cinnamon-infused whipped cream. 

To make the infused whipped cream, simply place the very cold heavy cream, sugar, and cinnamon (or ginger if you prefer) into a chilled bowl* and beat with an electric mixer. The cream will thicken as you beat it. When it forms stiff peaks, you're done. Do not over-beat or you will begin to break the whipped cream down and (eventually) make butter!

*Tips: Using very cold cream along with a chilled bowl and beaters will give you the best results. Use a metal or Pyrex glass bowl (never plastic) and place it, along with your mixer's beaters, into the refrigerator for 15 to 30 minutes before whipping the cream.

Eat with end-of-summer joy!

New York Times bestselling author
The Coffeehouse Mysteries &
Haunted Bookshop Mysteries

This is us >> Alice and Marc.

Together we write as Cleo Coyle

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1 comment:

  1. Look at the lovely juice in the bottom of the glass.