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Peach posset

 


Method 1

Ingredients

4 just-ripe peaches

2 tbsp brandy

2 tbsp light muscovado sugar

300ml/10fl oz double cream

75g/2½fl oz caster sugar

1 large unwaxed lemon, finely grated zest and juice only

borage or mint leaves, to decorate

Method

Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin.

Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses.

Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm.

Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight.

Decorate with borage flowers or mint.


Method 2

🍑 Peach Posset Recipe (serves ~8)

🧾 Ingredients

For the peach base:

4 ripe peaches

2 tbsp brandy

2 tbsp light muscovado sugar

For the posset cream:

300 ml double cream

75 g caster sugar

Zest and juice of 1 large unwaxed lemon

Garnish with fresh mint or borage leaves (optional).

🥣 Instructions

Prepare the peaches:

Briefly dip peaches in boiling water (~30 seconds) to loosen the skins, then plunge into cold water. Peel, dice into ~5 mm cubes.

Soak fruit:

Toss peach cubes with the brandy and muscovado sugar, then divide evenly into 8 small glasses or ramekins

Make the lemon cream:

Heat the cream, caster sugar, lemon zest, and juice gently in a saucepan over medium heat. Stir until sugar dissolves, then simmer for 2 minutes.

Remove from heat and cool slightly to lukewarm.

Assemble:

Pour the cream mixture over the peach layer in each glass.

Chill:

Refrigerate uncovered for at least 4 hours, but preferably overnight, until set.

Serve & garnish:

Decorate with mint or borage leaves if available, and serve chilled.

📋 Recipe Overview

Component Quantity

Peaches (diced) 4

Brandy 2 tbsp

Light muscovado sugar 2 tbsp

Double cream 300 ml

Caster sugar 75 g

Lemon zest + juice 1 large lemon

💡 Tips & Variations

Ripeness matters: Use ripe, sweet peaches for best flavour and texture.

Non‑alcoholic option: Omit brandy and toss fruit in a little peach juice or orange juice with sugar.

Citrus twist: Substitute lemon with lime or orange for different posset variations. Citrus acidity ensures the cream sets beautifully.

Vegan adaptation: Use coconut cream sweetened lightly, using citrus juice or vinegar for coagulation. Traditionally coconut cream doesn't set as firm, but chilling helps.

Torch caramel: After chilling, lightly sprinkle peaches or cream with sugar and caramelize with a torch for a brûlée‑style twist.

✅ Why Posset Is Great

Super simple: just three main components—cream, sugar, and citrus—for a naturally setting dessert. No gelatin or eggs needed.

Elegant presentation: layered in glasses with fruit at the base and silky cream on top.

Make ahead: Ideal to prepare the evening before—the longer chill time improves texture and flavour.



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