Caramelized Peaches With Rum and Cream

By Yotam Ottolenghi

Updated July 1, 2025

  • Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(294)
Comments
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This dessert is all about deep, sultry flavors: the warmth of rum, the smoky sweetness of muscovado sugar and the buttery richness of caramelized peaches. The peaches are pan-roasted until golden and tender, then finished with a luscious cream made from Greek yogurt and mascarpone, topped with a scattering of sugar that slowly melts into a delicate crunch. The result is a beautiful contrast of hot and cold, sweet and tangy, smooth and crisp, with toasted sesame and sea salt adding just the right amount of intrigue. A simple, elegant way to let summer’s best fruit shine. If making in advance, prepare all the elements but don’t assemble right away. When ready to serve, warm the peaches over medium heat for five minutes, then add the toppings.

Featured in: Summer Is Delightfully Messy. So Is This Simple Peach Dessert.

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Ingredients

Yield:4 servings

  • 3 tablespoons unsalted butter

  • 4 tablespoons dark muscovado sugar, divided

  • 4 firm, just-ripe peaches, cut into 6 wedges each

  • ¼ cup plus 1 teaspoon dark rum, divided

  • ⅔ cup plain Greek yogurt

  • ½ cup mascarpone

  • 2 teaspoons sesame seeds, lightly toasted, lightly ground in a pestle and mortar

  • Flaked sea salt

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

27 grams carbs; 58 milligrams cholesterol; 356 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 2 grams fiber; 619 milligrams sodium; 7 grams protein; 24 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the butter and 3 tablespoons sugar to a large skillet (or shallow casserole dish) over medium-high heat, stirring occasionally. Once melted, add the peaches, flesh side down, and cook for 10 minutes, turning the peaches halfway through, until both sides of the peaches are golden brown.

  2. Step 2

    Add the ¼ cup rum and 1 tablespoon water and cook for 2 minutes, carefully swirling the peaches around the pan, until the caramel coats the peaches. Remove from the heat and leave to cool slightly for 5 minutes.

  3. Step 3

    Mix the yogurt and mascarpone in a medium bowl.

  4. Step 4

    Mix the remaining 1 teaspoon of rum and remaining 1 tablespoon of sugar in a small bowl.

  5. Step 5

    To serve, dollop the yogurt mixture into the pan with the peaches, and sprinkle with the sugar mixture, the sesame seeds and a pinch of salt.

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Ratings

5 out of 5
294 user ratings
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Comments

Gonzaga Fan

Let’s say I don’t live in a metropolitan area and am not keen on giving Amazon $10 for 4 Tbs of muscovado sugar. Any recommendations on substitutes?

@SRLS

@Gonzaga Fan You could use dark brown sugar, perhaps with a bit of molasses mixed in.

JoAnne Trimbur

If you can’t get dark muscovado sugar, consider dark brown sugar plus a very small amount of molasses as the best substitute for dark muscovado sugar (1 part molasses to 16 parts dark brown sugar). For this recipe I would make a batch with 1 teaspoon molasses & 5 tablespoons plus a teaspoon (16 teaspoons) of dark brown sugar. You’ll have a little leftover for your coffee or tea in the morning. Plain dark brown sugar will do in a pinch, if you can’t get molasses

DrDre

A party in your mouth! So many layers of flavor without overwhelming the peaches. I left out the sesame seeds, didn’t seem to go but may try dry roasted slivered almonds for crunch. I made ‘moscato sugar ‘ with 4 Tbs brown sugar and 1 tsp molasses. I agree it adds another dimension, as does the flaky salt! The marscapone/ Greek yogurt is so lovely- whipped cream would not be the same, IMHO.

Tom

I found the caramel too overpowering - it disguised rather than enhanced the flavour of the peaches. I used Muscovado sugar, if I were to try the recipe again I’d either use a lot less, or even a soft brown sugar and maybe just the dark sugar for the topping. Usually you can’t go wrong with an Ottolenghi recipe so I was a bit disappointed with this.

Debra

I used to make a similar version of this recipe but served the peaches over vanilla ice cream topped with some toasted pecans.

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