During the 16th century, Spanish explorers are credited with bringing China’s native peach tree to South America and eventually England and France. Then, in the early 17th century, English horticulturist George Minifie brought the first peaches to North America, where Native Americans helped the fruit spread across the country by planting seeds as they traveled. It wasn’t until the 19th century, when commercial production of the fruit began, that peaches became widely used in cooking. Today peaches are grown commercially in California, Washington, South Carolina, Georgia, and Missouri. Despite Georgia being known as the peach state, California produces more than half of the peaches in the United States, with China remaining the world’s largest producer. Peaches and cream is just one of many American desserts that peaches have found their way into. Its popularity led to June 21 being recognized as National Peaches and Cream Day.
Recipe Servings: 2
Ingredients
- ⅓ cup sugar
- 2 Tbsp water
- ½ tsp vanilla extract
- 2 cups fresh peaches, peeled and sliced
- ⅓ cup heavy cream
Directions
- Preheat the oven to 350°F.
- Combine the sugar and water in a small saucepan and bring it to a boil.
- Reduce the heat, cover, and simmer for 5 minutes.
- Remove the syrup from the heat and stir in the vanilla.
- Divide the peaches equally into two small single-serving baking dishes.
- Pour the syrup over the peaches, using all of it between the two dishes.
- Stir the peaches to coat them in the syrup.
- Bake the dishes, uncovered, for 30 minutes or until the peaches are tender.
- Remove the peaches from the oven and pour the heavy cream over them.
- Serve warm or chilled.
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