Peaches and Cream: Learn How to Make This Delectable, Quick Dessert Recipe

If you've never heard of this combination you might recall some songs or references that mention peaches and cream, and in general, it means when everything in life is smooth and easy just like this dessert tastes. Before we share a recipe that uses plenty of peaches and cream, here's a little about its history.

Where did peaches and cream come from?

Peaches were not originally growing in the US, they come from China and it’s believed that in the 1500s, Spanish monks introduced peaches to North America in the area of St. Augustine, Florida. Over a century later, in 1607, peaches became widespread around Jamestown, Virginia. This marked the arrival of the delicious juicy fruit with a “stone” that would eventually become a key ingredient in the beloved dessert, peaches and cream.

From China, way before it was brought to America, it travelled to Persia, which is modern-day Iran, via the silk route. Perhaps this is how the Spanish got wind of the fruit after the conquesting Alexander the Great brought back peaches to Europe with him. Funnily enough, the Romans used to call peaches Persian Apples because that's where they found peaches, which came from China. Even the scientific name of peaches reflects this for peaches are called Prunus Persica. But the Persians were indeed behind the peach boom, making them famous worldwide. Peaches literally caught flights not feelings (the people did catch feelings though).

The fusion of peaches with creamy accompaniments, however, didn't occur until much later. They were consumed as a simple dessert for a long time before the gastronomy boom. In 1897, French chef Auguste Escoffier invented a dessert similar to peaches and cream, called Peach Melba, at the Savoy Hotel in London. This dish, created to honour the Australian soprano Nellie Melba, combined peaches with vanilla ice cream.

Being an innovative and experimental chef, in 1900, chef Escoffier swapped the ice cream for raspberry purée, creating a fresh version of the Peach Melba dessert. While this variation strayed a bit from the classic peaches and cream dessert, it did prove a point that peaches without the cream were extremely versatile and this set the stage for future peach-based dessert innovations.

Although the exact origins of Peaches and Cream Day remain unknown, much like other dessert days, this treat continues to enjoy popularity in the United States, especially in the south, which likely inspired the creation of a dedicated day to celebrate peaches and cream. With peaches being the second-largest fruit crop in the U.S. after apples, it's hardly a surprise that the flavour has inspired songs, movies, and other pop cultural references with subtle and not-so-subtle innuendos.

Peaches and cream bites

Ingredients

• 450 gm digestive cookies, crushed
• 115 gm butter, melted
• 200 gm sugar
• 85 gm peach gelatin
• 30 gm cornstarch
• 350 ml lemon soda
• 225 gm cream cheese, softened
• 120 gm powdered sugar
• 225 gm frozen whipped topping, thawed
• 1.5 kg fresh or frozen peaches
• 80 ml unsweetened pineapple juice

Instructions

1. Let's make the crust first: take a bowl and crush a pack of digestive biscuits to form crumbs. Add the butter and use your fingers to combine to form crumbs. Press these to the bottom of a rectangular baking pan, preferably 13x9-inches.
2. Now, take a saucepan and add the sugar, peach gelatin crystals, and cornstarch. Then add the soda, stirring until the gelatin and cornstarch dissolve. Boil this on medium heat, stirring to avoid sticking and remove from heat once it starts to thicken.
3. Make the cream cheese now, take a big bowl, and add the cream cheese and powdered sugar. Use an electric whisk to beat it until it's smooth and then add the whipped cream until completely blended. Spread this over the cookie crust.
4. In another bowl combine fresh peaches with pineapple juice, after peeling and slicing them. If using frozen peaches make sure they are thawed. Arrange the soaked peaches over the cream cheese layer.
5. Take the saucepan containing the gelatin liquid and pour over the peaches.
6. Cover with a plastic film and refrigerate overnight. Cut into pieces and eat the next day.