My husband loves those blooming onions at restaurants. I am not much of an onion fan, but it got me to thinking. What else could you make like that? And, of course, I searched Pinterest.
I found these lovely apple blossom desserts where people turned apples into blossoms and baked them. I looked over at my bowl of fruit and saw these gorgeous peaches. All the grocery stores around me have these ginormous peaches, like softball sized peaches, and they’ve been putting them on sale.
I’ve probably bought a couple dozen of these amazing peaches over the last month. They’re juicy and so, so good — just like that peach you imagine in your head that drips down your chin.
I decided to see if I could make my giant peaches into peach blossoms. I went searching for a recipe, and can you believe I couldn’t find one? So, I made one up myself, and oh my word are you going to love this.
A deliciously easy dessert!
3 minPrep Time
20 minCook Time
23 minTotal Time
- 1 peach
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 2 unwrapped caramels
- 1/2 cup whipped cream
- pinch of sugar
- Preheat oven to 375.
- Melt butter and add brown sugar and mix, set aside.
- Slice the peach in half and remove the stone.
- Slice each peach half in four rows, both lengthwise and widthwise.
- Gently fold it back together and place in a ramekin.
- Spoon the sugar/butter mixture into the center of the peach.
- Then insert a caramel into the center of each peach half.
- Bake for about 15-20 minutes.
- Remove from heat and allow to cool.
- Transfer gently to a plate.
- While the peaches are cooling down, whip up the whipped cream.
- Combine 1/2 cup of whipping cream and a pinch of sugar and beat just until soft peaks form.
- Add a dollop to the center of peach.
- Serve and enjoy!
Brown sugar, sea salt bultter, and caramels all topped with fresh whipped cream. You have died and gone to heaven when you bite into this! What’s even better? It’s so, so, so easy!
First, cut the peach in half and remove the stone. Then, cut the peach width wise about 4 rows, but don’t cut all the way through.
Then, turn the peach and cut lengthwise for 4 rows, but don’t cut all the way through. At this point it will fall open.
Gently fold it all back together and place it into a ramekin.
For 2 peach halves (1 peach), melt 1 tablespoon of butter and mix it with 1 tablespoon of brown sugar. Spoon half it on the center of each peach.
Then, unwrap 2 caramels and put it in the center of each peach half. Now it’s baking time!
Once they’re done (when the caramel has melted), pull them out of the oven and let them sit for just a minute.
Then, gently scoop the entire peach out of the ramekin and lay it on a saucer. It will open all the way up into a “peach blossom.”
Now let them cool while you whip up the whipped cream. Next, I add a dollop of whipped cream and pour the peach juices from the bottom of the ramekin over the top of the whipped cream. That’s all there is to it!
My family inhaled these, and now they ask me every day — are you going to make those peaches again?