Potatoes Romanoff - This Didn't Stay in Vegas

This new and “improved” peaches and cream recipe might not have tasted any better than the classic, but at least it was more complicated. Turns out that a splash of cold, fresh cream is all that sweet, ripe peaches need, which is probably why no one ever cooks it first when making this.

It wasn’t like the first version was horrible to eat. It wasn’t, but the cooked, sweetened cream, sort of fought with the peaches, both texturally, and with the natural sweetness of the fruit. The lemon didn’t help things either, but at least I was able to appreciate the real one I made after coming to my senses.

As usual, I’ve listed the amounts I used below, but you should adjust the sugar syrup depending on the sweetness of your peaches. If they’re amazingly sweet and juicy, just slice them, and cream them up. Otherwise, modify as needed, but either way, I really do hope you give peaches and cream, the classic version, a try soon. Enjoy!

Ingredients for 4 portions:

1/3 cup sugar

1/4 cup water

2 cups sliced fresh peaches

1 1/2 cups heavy cream

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