Panna Cotta with Peaches

Thursday, August 25, 2016

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

I do this thing with summer fruit where I sauté it in butter, drizzle it with honey, and sprinkle it over almost everything I eat.

It’s never bad.

It’s actually incredibly delicious. And I think it should be your new habit, too.

It’s hard to find a fruit that isn’t improved upon by a quick butter sauté and a drizzle of good, local raw honey. I have used this method with figs, strawberries, blueberries, and plums. But, when I did it with peaches, I knew I hit the jackpot. Peaches love butter and honey. They were made for it. They ripen explicitly on the tree for the sole purpose of dancing across my frying pan and being drowned in honey when its all over. 

I use this honey-marinated, butter-slicked fruit to top oatmeal, to blend into milkshakes (buttered cherries plus whiskey milkshake, anyone?), as a side dish, as dessert for my toddler, as a mid-afternoon snack. It’s welcome anywhere.

This weekend, I’m hosting a large dinner party, where I’m hoping to serve little goblets of panna cotta with butter-braised peaches on top. I’ll pass a bowl of extra peaches at the table, and I’m sure people will reach for a second serving…or a third. This fruit is irresistible.

I’m going to give you my basic panna cotta recipe below, but know that you can scale it up for however many people you are serving. Similarly, scale up the buttery fruit part too, because you’re going to use it on everything! Even apples when fall rolls around.

 Panna Cotta With Peaches (1)

Panna Cotta with Peaches

Panna Cotta

1/2 cup milk
3/4 cup heavy cream
1 teaspoon powdered gelatin (plain, unflavored)
3 tablespoons granulated sugar
1/2 teaspoon vanilla


Buttery Peaches

1 medium freestone peach, almost ripe (still slightly firm)
2 tablespoons Kerrygold unsalted butter
1 tablespoon honey
fresh basil, for serving and garnish


First, make the panna cotta: In a small saucepan add the milk. Sprinkle the gelatin on top and let it sit for 5 minutes.
Turn the heat to medium and cook while stirring until the gelatin dissolves. Do not let the milk boil. This should take about 3-5 minutes.
Add the heavy cream and sugar to the milk and continue cooking while stirring for another 3-5 minutes.
Once the sugar is dissolved, turn off the heat. Stir in the vanilla. Divide the mixture between two serving dishes. I prefer small wine glasses. Chill the mixture for at least 4 hours or overnight.

An hour before serving, make the butter-braised fruit.
Peel, pit, and slice the peach into about 12 slices.
In a small skillet, melt the butter over medium heat. Add the peaches and saute until fragrant and starting to soften, about 4 minutes.
Remove from the heat, and drizzle the honey on top.

Serve the panna cotta with the peaches and basil leaves.