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Fresh Peaches with Cinnamon Creme Fraiche


Use the ripest freestone peaches you can find. For easier peeling, drop the peaches into boiling water for 15 seconds, then plunge into ice water to cool.

  • Servings: 4

Source: Martha Stewart Living, Summer 1991


  • 1/2 cup creme fraiche (see Note)
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
  • 4 peaches, peeled
  • Mint sprigs, for garnish


  1. Combine creme fraiche, sugar, and cinnamon. Divide evenly among four plates. Cut the peaches in half and arrange on top. Garnish with mint sprigs.

Cook's Notes

If you can't find creme fraiche, substitute plain yogurt and increase the sugar to 3 tablespoons.

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