For the peaches, melt butter in a heavy skillet over medium heat. Continue to cook, swirling the pan occasionally, until toasty and golden brown, about 10 minutes. Add the brown sugar and stir until melted. Turn off the heat and stir in the vanilla and peaches. Allow to cool.
For the chantilly cream, whisk the heavy cream in a mixing bowl (or on the lowest setting in a stand mixer) for 30 seconds or so. Add the confectioners' sugar and vanilla and continue to whisk until soft peaks just begin to form. (I prefer it to be runny enough to drizzle.)
Divide the peaches into small bowls and top with a spoonful of cream.
If the peaches are not too soft, you can peel them with a serrated vegetable peeler. If they are too ripe to handle with a peeler, it's best to blanch them. Cut an 'x' on bottom of each peach. Cook in a large pot of boiling water for 15 to 30 seconds. Place in an ice bath to stop the cooking. Peel with your fingers or a pairing knife.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 120 (68%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 42.7mg||13 %|
|Sodium 9.7mg||0 %|
|Potassium 166.6mg||4 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 13.5g|
|Protein 1.2g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 176
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!