Peaches with Chantilly Cream

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2nd place winning recipe at the 2008 Colorado State Fair’s
Dueling Cooks Challenge
by Chefs Sara Hulsey and Cali Costa

This prize-winning recipe is an easy and delicious way to enjoy Colorado peaches!

1 Colorado peach
3 cups water
1 cup honey
1 tsp. nutmeg
1 tsp. mint
4 Tbsp.Longmont Dairy Cream
2 Tbsp. sour cream
1 Tbsp. honey

Pour water into a medium-sized pan and bring to a boil. Add 1 cup honey, nutmeg, and mint to the hot water, and lower heat so the mixture comes to a very low simmer. Place peaches into a saucepan (the skin will gently loosen as the fruit poaches). If necessary, cover with a small plate to keep the fruit under the liquid while it poaches. Simmer gently until the fruit is thoroughly cooked, but still firm. Test by gently inserting the blade of a knife. When done, the poached fruit should be firm and not mushy.

When poaching is complete, gently remove peach from the pan with a slotted spoon, cut the peach in half and remove the pit.

Mix together Longmont Dairy heavy cream, sour cream, and honey, then divide evenly and place into the middle of each peach half. Top with a sprig of mint. Additional honey can be lightly drizzled over the top of the peach, if desired. This recipe may be increased for more servings, and may be served warm or cold.

From Colorado Proud–, used with permission
Mooo News, September 2009