{Fresh} Peaches & Cream Dessert

I realize this may be a little late in the season for some of you, and I apologize.  These last six weeks have been busy with potty training, swimming, school starting, you know.....LIFE.  Quite honestly, I took the pictures when I made this dessert the last time and then I got busy with back to school and her party and I just forgot.

If you still have access to some fresh peaches (or nectartines--I've made it with both and it is yum both ways!), you won't be dissapointed.  My family (immediate and extended) gave it rave reviews--which, let's face it, if they won't be honest with you, then who will?

It is perfect for the hot summer day when dessert is in order, but baking something is not.  Which is how this recipe came about--I searched the internet high and low and couldn't find something that suited my fancy because:

1.  I wanted to make a fresh peach dessert, because I had several sitting on my counter that needed to be used.  
2.  It was 90+ degrees all week and I SO was not turning on my oven.
3.  A hot dessert in 90+ degree heat does not sound appetizing.  AT ALL.

So, what's a girl to do?  Blend about five different recipes together until it suits her purposes, that's what. 

 

{Fresh} Peaches & Cream Dessert

Crust:

2 cups finely ground graham crackers (I used about 1 1/2 sleeves of graham crackers and used my food processor to grind them up)
1/3 cup of melted butter

Mix together graham crackers and melted butter until evenly coated.  Firmly press mixture into a 9x13 glass dish or pie plate (and as I was editing my photos, I realized that a pie plate would have made an even prettier presentation. Duh, Jackie!)

Filling:

Whipped Cream~

2 cups heavy whipping cream
2-3 tbsp real maple syrup (you can use powdered sugar to taste as well)
2 tsp vanilla extract
2 tsp unflavored gelatin
2 tbsp water

In a small bowl, mix together the water and gelatin.  Let sit for about five minutes.  This will allow the gelatin to "bloom."  In a separate mixing bowl, mix together the whipping cream, maple syrup or powder sugar, and vanilla extract until soft peaks start to form.  Stop mixing and test your gelatin.  It should have bloomed, but it will probably be pretty firm.  Microwave it at 5 second intervals until it softens and becomes liquid (this shouldn't take more than 5-10 seconds).  If it becomes hot, stir it until it cools to room temperature.  Start beating your cream again and when it is nearly finished, pour in the gelatin liquid while the beaters are beating the cream, so the gelatin becomes fully incorporated. 

Please know that you can substitute in a container of cool whip if blooming and whipping so isn't your style.  Just proceed with the next steps.  Just sayin.

Cream Cheese Mixture~

8 oz cream cheese, at room temperature
3-4 tbsp real maple syrup (again, you can use powdered sugar instead)
1 tsp vanilla extract

Cream together the cream cheese, syrup and vanilla extract until mixture is creamy and incorporated.  Once it is fully mixed, fold in the whipped cream mixture to the cream cheese mixture until combined.   Spread evenly over the refrigerated crust and refrigerate about 2 hours or until completely firm. 

Peach Layer:

4-5 peaches or nectarines

Pit and slice peaches or nectarines and arrange in layers on top of the cream cheese layer.  You may serve immediately or if you need to refriderate, I would suggest adding the lemon glaze on top.  It makes it look all pretty and glossy and the lemon helps the peaches to not brown and get all icky looking. 


Lemon Glaze:

1/4 cup sugar
1 1/2 tsp arrowroot powder or cornstarch
1/2 cup water
1 tbsp fresh lemon juice
zest of 1 lemon

Mix together in a small sauce pan over medium heat, stirring often.  Sugar will dissolve and mixture will became thick.  Once the mixture can coat the back of a spoon, remove from heat and let cool to room temperature.  Using a pastry brush or silicone brush, coat the peaches with the lemon glaze. 

Refrigerate until ready to serve. 

Serves 8-12.