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Peach Cream Sauce

Peach Cream Sauce

Peach Cream Sauce

By Edgar Steele,
NFCA Chef Spokesman


  • 1⁄2 lb. peaches (yellow or white), pitted and chopped
  • 1⁄2 cup heavy cream
  • 1 tsp. honey
  • pinch salt
  • 1 quart isi bottle with 1 no. 2 cartridge
  1. Place all ingredients into a blender and blend on high speed, until the mix is smooth, liquid and free of lumps. Pass the mixture through a fine mesh strainer if there are any lumps left after blending.
  2. Place this mixture into the refrigerator and allow to chill completely.
  3. Put the cold mixture into the isi bottle and charge the bottle with one no2 gas charger. Shake the bottle for about 30 seconds.
  4. Use the cream as a garnish on any dessert.

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