Summer desserts are often one-note: sweet. We think they can be that and more. Imagine taking the best of the season—perfectly ripe, tender peaches—and giving them a sophisticated edge. This recipe does just that.
We pair sweet, lemon-kissed peaches with an airy, mint-infused whipped cream. It's a classic combination that's bright, cool, and refreshing. But the real secret, the final touch that makes this dessert unforgettable, is a drizzle of our TIN MAN Turkish Chili Crisp. Its deep, earthy warmth and notes of Aleppo pepper and black lime cut through the sweetness, creating a stunning dessert that is complex, elegant, and unapologetically bright.
Serves 4
Ingredients
For the Peaches:
- 4 ripe but firm peaches, halved and pitted
- 4 cups water
- ½ cup granulated sugar
- 1 Tbsp fresh lemon juice
- Zest of 1 lemon
For the Mint-Infused Cream: (Note: Infuse cream at least 6 hours ahead, or overnight)
- 1 cup heavy cream
- ½ cup finely chopped fresh mint leaves
- ½ tsp pure vanilla extract
For the Lemon Glaze & Finish:
- ½ cup sugar
- ½ cup water
- 2 Tbsp fresh lemon juice
- Zest of ½ lemon
- TIN MAN Turkish Chili Crisp, for drizzling
- Fresh mint sprigs, for garnish
Prep
- Infuse the Cream. In a jar, combine the heavy cream and chopped mint. Cover and refrigerate for at least 6 hours, or preferably overnight, to let the mint flavor fully infuse.
- Poach the Peaches. In a saucepan, combine 4 cups of water, ½ cup sugar, 1 Tbsp lemon juice, and the zest of 1 lemon. Bring to a simmer, stirring until the sugar dissolves. Gently place the peach halves in the liquid, cut-side down. Let them simmer for 5–7 minutes, just until tender when pierced with a knife but still holding their shape. Carefully remove the peaches to a plate.
- Make the Lemon Glaze. In a small saucepan, combine ½ cup sugar, ½ cup water, and 2 Tbsp lemon juice and its zest. Bring to a low boil, stirring until the sugar dissolves completely. Simmer for 2–3 minutes, then remove from the heat.
- Whip the Mint Cream. Strain the infused heavy cream through a fine-mesh sieve into a chilled mixing bowl, pressing on the mint leaves to extract all the liquid; discard the leaves. Add the vanilla extract and whip with a chilled whisk or electric mixer until airy, billowy soft peaks form.
- Assemble and Serve. Spoon a generous dollop of mint-whipped cream onto each plate. Nestle two peach halves on top. Drizzle everything with the warm lemon glaze. Finish with a drizzle of Turkish Chili Crisp and garnish with a fresh mint sprig.
TIN TIP
Make-ahead magic: The poached peaches (stored in their poaching liquid) and the lemon glaze can be made a day in advance and chilled. Just bring to room temperature and whip the cream right before serving for the best texture and lift.
Get the Key Ingredient
Tin Man Turkish Chili Crisp – Enjoy the deep, complex flavors of Aleppo pepper and black lime, bringing a rich, earthy warmth to Mediterranean meals and so much more.
