Peach Posset
This peach posset pours a vanilla cream base into hollowed peach shells, then finishes with warm brown butter cinnamon peaches spooned over right before serving. The warm-over-cold contrast is what makes it. Make it up to two days ahead and add the topping when you're ready.
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Servings: 8 possets in peaches
INGREDIENTS
- 4 medium ripe peaches
- 2 cups heavy cream
- 1/3 cup sugar
- 3 Tbsp lemon juice
- 2 tsp vanilla extract or vanilla bean paste
- Brown butter peaches: 3 Tbsp unsalted butter 1 Tbsp brown sugar, pinch of cinnamon
- For serving: homemade whipped cream and brown sugar
INSTRUCTIONS
- Cut the peaches in half and hollow out the center with a spoon, leaving about 1/4 inch around the edges. Arrange the hollowed out peaches in a baking dish to they’re touching and won’t tip over. This keeps them sturdy when you fill and transfer them to the fridge.
- Dice the center of peaches you scooped out and and toss with a squeeze lemon juice then cover tightly and refrigerate.
- Heat the cream and sugar over medium heat until it gently boils. Continue to simmer, stirring very frequently, for 5 full minutes. Do not skip this or the cream won’t set. Remove from the heat and stir in the lemon juice and vanilla. Strain through a sieve into a bowl or measuring cup with a lip.
- Pour the cream mixture into the hollowed out peaches and chill for at least 3 hours.
- Before serving, brown the butter in a small saucepan. Add the reserved diced peaches, brown sugar, and cinnamon and cook for 2-3 minutes on medium-low until just softened. Spoon the peaches over the chilled possets. Top with whipped cream, a drizzle of brown butter sauce from the bottom of the pan, and a sprinkle of brown sugar.
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