This peach dessert with fresh peaches, cooked peaches, Bailey’s syrup, and pound cake is easy to make and is the perfect way to use the flavor of fresh peaches without a lot of added sugar. You can make the cooked peach part ahead of time and serve it by itself or with a little whipped cream or ice cream to put it over the top.
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Peel the peaches.
Use fresh peaches for this to get the full effect of the peach flavor. A farmer’s market is the best place to get fresh peaches in season, because grocery store peaches just don’t have the same flavor. You want them to be as ripe as possible, regardless of where you get them.
Peel two or three peaches to make the syrup and cooked fruit part. Cut them up into pieces.
Fresh peaches are pretty easy to peel, just me careful to get all of the woody pit pieces out of the centers.
Put the peeled peaches into a bowl as you cut them up. There’s no reason to put lemon juice on them to keep them from getting dark, because you’re going to cook them right after this.
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Cook the peaches.
Once they’re all cut up, either start them cooking in a crockpot, no need to add any water. Or put them in a saucepan with a little water. This is similar to the process of cooking pears, but without all the spices, unless you want to add some. Get my list of supplies to use here on Amazon: Supplies for cooking fruit
I use a crockpot because it draws the liquid out and there’s no reason to add extra water. Put some brown sugar on top of them (about 1/2 cup is all you need) and let them cook on high with the lid on the crockpot for a couple of hours.
Transfer the peaches to a saucepan once they cook down and some liquid forms in the crockpot. If you started out using the saucepan and you put some water in it, just start from here, but the flavor won’t be quite as strong.
Pour about 1/4 to 1/2 cup of Bailey’s into the saucepan with the peaches.
Stir the peaches on medium high heat while the liquid and sugars cook down and get thicker. When it starts to boil keep stirring, you don’t need to get to a hard boil, but you want the liquid to be fairly creamy before you stop stirring it over the heat.
When the syrup thickens up a little, you can take it off the heat and let it cool off, or serve the cooked peaches hot over pound cake or by themselves. It would also be delicious if you wanted to add some cinnamon, or if you put it over ice cream to make a hot/cold dessert topping.
But to really take it over the top, add more fresh peaches.
The full peach dessert combination.
For the full peach dessert combo, cut up some pound cake and top with fresh peach slices to start.
Next, drip some of the Bailey’s syrup over the peaches and the pound cake, and add some of the cooked peaches. You’ll get the flavor of the syrup, cooked peaches, and fresh peaches all combined.
Sprinkle some granola on top of the peaches to give the dessert some crunch.
I used this Flower Child Granola that I got at a local farmer’s market, and it really is the best granola I’ve ever had. This isn’t an ad, I don’t get anything for recommending it, it’s just really good, and the flavors in it went really well with the peaches. You can get it online on their website here: Flower Child Granola
That was the final combination that I ended up with, and oh boy, it was REALLY good. I didn’t put any whipped cream or anything else on it, it really didn’t need anything else. If you wanted to make it completely decadent you could add some ice cream or whipped cream to it, but you don’t need to.
This is a delicious way to use the fresh peaches when they’re the ripest and their flavor is at the peak. You don’t need to do a lot to make a good peach dessert if you get a good, ripe peach, to be honest, but this is a pretty presentation and it’s something you’ll want to make again.