פוזט אפרסק

מצרכים

• 3 ripe peaches
• 2 tablespoons fresh lemon juice
• 1 cup heavy cream
• ⅓  cup sugar
• 1. Slice the peaches lengthwise, remove the pit and use a spoon to scoop out the flesh. I like to use a measuring spoon for this. Gently remove the flesh and keep enough so the peach shells aren’t flimsy. They need to be sturdy to hold the filling inside. Brush the flesh with lemon juice to try to keep from browning.
• 2. Now we will make a peach puree. Add the scooped out peach to a food processor or small blender with one tablespoon of the lemon juice. Blend until smooth. Strain this mixture over a bowl.
• 3. To a small sauce pan over medium high heat, add the whipping cream and sugar. Keep stirring to dissolve the sugar as the mixture warms. Bring to a boil then adjust the heat so it’s a slight simmer, not too rapid. Let it simmer for 5 minutes, stirring ever so often.
• 4. Remove the pan from the heat and stir in the remaining lemon juice and peach puree. Let this cool for about 5 minutes.
• 5. Pour the peach cream mixture into the peach cups. Place the peach cups on a cupcake tray, this makes it easier to pour and the filling will be leveled when setting.
• 6. Refrigerate the peach cups for at least 5 hours and up to overnight. I typically like to do it overnight if time allows.
• 7. Once ready to serve, remove from the refrigerator and garnish with some nutmeg. Eat and enjoy!
• #homecook #peaches #easyrecipe