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Peach Posset in Fresh Peach Cups – Creamy And Tasty Summer Dessert.
Peaches are still here in September, and I love making the most of them before the season slips away. This peach posset is the kind of recipe I come back to when I want something homemade, creamy, and beautiful, but without hours of prep. Served in natural peach cups, it’s a light and elegant dessert that both kids and adults enjoy.
September always feels like a reset. School starts, routines get busy, and the pace of life shifts. But peaches are still here – soft, juicy, and sweet, like a little gift of summer before we head into fall. This peach posset is my way of slowing down, celebrating what’s left of the season, and giving my family a creamy, homemade dessert without stress.
Why you’ll love this recipe
- Seasonal and fresh, using ripe peaches at their best.
- Elegant presentation, but simple enough for everyday family cooking.
- Make-ahead, which means less stress if you’re entertaining.
- Kid-approved, but elevated enough for dinner guests.
Ingredients you’ll need for a Creamy Posset
- 4 ripe peaches
- 2 cups (480 ml) heavy cream
- 1/2 cup (100 g) sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
How to make Peach Posset Dessert
- Prepare the peaches: Halve and pit three peaches. Scoop out the flesh carefully, leaving the shells intact for serving.
- Make the peach purée: Blend the scooped peach flesh with one tablespoon of lemon juice until smooth. Set aside.
- Cook the cream base: In a saucepan, combine cream, sugar, and zest. Bring to a boil, lower heat, and simmer gently for two to three minutes until the sugar dissolves.
- Add lemon juice: Remove from heat and stir in the remaining lemon juice. The acid will set the cream as it chills.
- Combine with purée: Whisk the peach purée into the warm cream mixture until smooth.
- Pour into peach cups: Divide between the reserved peach halves, or use small ramekins/glass cups.
- Chill: Refrigerate at least four hours, or overnight, until firm.
- Serve: Garnish with diced peach, extra zest, or mint leaves.
Tips for success
- Choose ripe but not overly soft peaches so the shells hold their shape.
- Do not skip the lemon juice, it is what makes the cream set.
- Chill long enough, four hours minimum, overnight is even better.
- If your peaches are small, or if you prefer, serve in small ramekins.
Troubleshooting
- How much lemon juice is enough? About two tablespoons per two cups of cream is the right balance. Too little and the posset won’t set, too much and the flavor may be too tangy.
- What cream should I use? Heavy cream with at least 35 percent fat works best. Avoid light cream or half and half.
- What if peaches are underripe or very soft? Underripe peaches won’t taste as sweet, and very soft ones may collapse as serving cups. In either case, ramekins are a great alternative.
FAQs
Yes, up to two days in advance.
No. Freezing changes the texture, so refrigeration only.
Try nectarines, apricots, or serve in small glasses topped with fruit.
More peach and citrus recipes you may enjoy
- Peach Crumb Bars – a cozy, baked treat that works well into early fall.
- Lemon Posset – a classic, creamy citrus dessert if you want to try the traditional version.
- Peach Burrata Salad – a refreshing savory option with peaches, mozzarella, and herbs.
Peach Posset
Ingredients
- 4 ripe peaches
- 2 cups 480 ml heavy cream
- 1/2 cup 100 g sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Halve and pit three peaches. Scoop out the flesh, leaving the shells intact to use as serving cups. Dice the fourth peach for garnish (optional).
- Blend the scooped peach flesh with one tablespoon lemon juice until smooth. Set aside.
- In a medium saucepan, combine cream, sugar, and lemon zest. Bring just to a boil, then reduce heat and simmer for 2–3 minutes, stirring until the sugar is dissolved.
- Remove from the heat and stir in the remaining lemon juice. The mixture will begin to thicken as it cools.
- Whisk the peach purée into the warm cream mixture until smooth.
- Carefully spoon or pour into the reserved peach halves (or small ramekins if preferred).
- Refrigerate for at least 4 hours, or until fully set.
- Garnish with diced peach, extra zest, or mint before serving.
Video
Notes
Heavy cream with at least 35% fat works best. Do not use half and half or light cream.
Chill overnight for the best texture.
If peaches are not sturdy enough for cups, use small ramekins instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
