Caramelized Peaches With Rum and Cream

Name: Caramelized Peaches With Rum and Cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 4 tablespoons dark muscovado sugar, divided; 4 firm, just-ripe peaches, cut into 6 wedges each; 1/4 cup plus 1 teaspoon dark rum, divided; 2/3 cup plain Greek yogurt; 1/2 cup mascarpone; 2 teaspoons sesame seeds, lightly toasted, lightly ground in a pestle and mortar; Flaked sea salt

By Yotam Ottolenghi

Updated July 2, 2025

Caramelized Peaches With Rum and Cream — Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Rating: 5(98)
Comments: Read comments

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

3tablespoons unsalted butter
4tablespoons dark muscovado sugar, divided
4firm, just-ripe peaches, cut into 6 wedges each
¼cup plus 1 teaspoon dark rum, divided
⅔cup plain Greek yogurt
½cup mascarpone
2teaspoons sesame seeds, lightly toasted, lightly ground in a pestle and mortar
Flaked sea salt

Ingredient Substitution Guide

Preparation

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.
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.
Step 3
Mix the yogurt and mascarpone in a medium bowl.
Step 4
Mix the remaining 1 teaspoon of rum and remaining 1 tablespoon of sugar in a small bowl.
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.