Prep 5 mins
Cook 3 mins
Fresh marinated peaches, whipped cream and brown sugar is broiled until the cream is bubbling and the brown sugar has melted and created a thin crust. Not an authentic crème brûlée, but it has all the elements. A fast dessert that tastes like heaven. From Lucy Waverman at Food and Drink.
- 946.36 ml sliced peaches
- 29.58 ml peach schnapps or 29.58 ml brandy
- 118.29 ml whipping cream
- 78.07 ml brown sugar
- Preheat broiler to high.
- Toss peaches with schnapps or brandy.
- Whip cream with 2 tbsp sugar until it holds stiff peaks. Divide cream between 4 individual gratin dishes. Top with sliced peaches and sprinkle each dish with 1 tbsp sugar.
- Place under broiler and broil for 2 to 3 minutes or until sugar has melted and cream is bubbling. It will bubble up over the peaches. Serve at room temperature.
Served this to guests with great results. I did use drained canned peaches in place of fresh because they were out of season. After grilling I topped with a scoop of vanilla ice-cream. Very easy & fast to make....in fact...too easy LOL Made for Aus/NZ swap July 2010 :)
I got excited when I saw that there was peach schnapps in this recipe, I've got a bottle that needs to be used up! This was a very sweet dessert, however I wasn't able to prepare it the way it directs (my ramekins dissappeared, does things like that happen in anyone elses kitchen? ) so i put it all together in a quart sized dish. I'm not sure if the sauce is suppose to thicken up like in a regular creme brulee, but mine never did, it was very thin. However, It still was delicious, it would probably benefit some more with honey & oats drizzled over it. I will be going out to buy some ramekins and try this recipe again, I want to make this for dessert the next time I have guests over! Made & enjoyed for ZWT5.