Peaches and geranium-scented cream
Delicate yet decadent, a flower-scented fruit dessert.
Of the edible geraniums (most aren’t), the rose-scented ones are my favorites. Near my building there’s a large patch of them, which I raid occasionally for divine recipes like this one. Peaches in cream delicately flavored with rose geranium. Just exquisite.
You can infuse cream with lemon grass, basil, mint or bay leaves, too. But rose geranium is special. And if you like to serve berries with this cream, or figs…oh dear. Too good to describe.
Please note: This recipe requires that you cover and refrigerate the mixture for 12 hours before serving.
- 1 cup fresh, heavy cream
- 3/4 cup soft cream cheese or 1 package Philadelphia cream cheese
- 4 tablespoons sugar
- 2 large rose geranium leaves (or 3 medium)
Pour the cream into a double boiler. Add the sugar and the geranium leaves. Over a low fire, allow the mixture to heat through without boiling.
Allow the cream to cool but keep the leaves in. Mix the cream cheese in, stirring to obtain a thick, uniform cream.
Cover and refrigerate for 12 hours. Just before serving, remove the leaves.
Slice 4 peaches or whatever seasonal fruit you favor. Leave berries whole, if using. Place 1 sliced peach in each serving bowl.
Sprinkle the fruit with sugar.
Spoon cream over the fruit and stir gently to coat the fruit. How much cream per serving depends on how much cream you like. For us, this covers about 4 servings, but then we really love cream.
Recipe adapted from Elizabeth David’s Summer Cooking.
Related Topics: Desserts