Recipe by Delilah’s Farm for The FruitGuys
INGREDIENTS
1 1/2 cups peach, nectarine, and/or plum, pitted and sliced 1/2-inch thick (see Cook’s note)
1 tablespoon butter
2 tablespoons sugar
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla
PREPARATION
- Melt butter in a sauté pan over low heat. Toss fruit with the melted butter, stir in 2 tablespoons of sugar, and cook until soft, 2–4 minutes depending on ripeness of the fruit.
- Set aside to cool, then purée or chop the fruit depending on desired texture.
- Refrigerate for at least 1/2 hour.
- Put cream, powdered sugar, and vanilla in a medium mixing bowl and whip until firm.
- Gently fold in the fruit and serve immediately or refrigerate for up to 2 hours.
- Serves 2. Prep time, 20 minutes; cook time, 4 minutes (plus 30 minutes refrigeration).
Cook’s note: Pears may be substituted for stone fruit, but use brown sugar instead of white. For a little added tang, whip a tablespoon of mascarpone cheese into the cream once it’s semi-firm. Also, cream whips faster if you refrigerate the bowl and beaters for about an hour before whipping.
For a vegan version, substitute non-dairy spread for butter and soy or rice whip for the heavy whipping cream. You may also want to use unrefined powdered sugar.
