How long does it take to make Peach Posset?

About 28 minutes in total: 20 minutes of prep and 8 minutes of cooking.

How many servings does this Peach Posset recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Peach Posset recipe come from?

It was shared on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Peach Posset Recipe

Name: Peach Posset Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Ingredients: 4 medium ripe peaches; 2 cup heavy cream; 0.33 cup sugar; 3 tbsp lemon juice; 2 tsp vanilla extract or vanilla bean paste; 3 tbsp unsalted butter; 1 tbsp brown sugar; cinnamon; whipped cream; brown sugar

A silky vanilla‑cream posset baked inside hollowed peach shells, finished with warm brown‑butter cinnamon peaches and a dollop of whipped cream. The hot buttered peach topping contrasts beautifully with the chilled cream.

From: Instagram(view original)

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Prep Time

20 min

Cook Time

8 min

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

28 min estimated total time for 4 servings.

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Dessert Peach Posset No-Bake

Ingredients

4 medium ripe peaches
2 cup heavy cream
0.33 cup sugar
3 tbsp lemon juice
2 tsp vanilla extract or vanilla bean paste
3 tbsp unsalted butter
1 tbsp brown sugar
cinnamon
whipped cream
brown sugar

Instructions

1
Cut each peach in half lengthwise and scoop out the flesh, leaving about a 1/4‑inch border of fruit attached to the skin; set the skins aside and arrange the hollowed peach halves in a baking dish so they touch and remain stable.
2
Dice the scooped‑out peach flesh, toss with the lemon juice, cover tightly, and refrigerate while you prepare the posset base.
3
In a saucepan, combine the heavy cream and sugar; heat over medium until the mixture gently boils, then continue to simmer, stirring constantly, for 5 minutes to ensure the cream will set.
4
Remove the saucepan from the heat and stir in the lemon juice and vanilla extract (or bean paste). Strain the mixture through a fine‑mesh sieve into a bowl or measuring cup with a lip to remove any cooked bits.
5
Pour the strained cream mixture into the hollowed peach shells, filling them completely. Cover the dish and chill in the refrigerator for at least 3 hours, or until set.
6
About 10 minutes before serving, melt the butter in a small saucepan over medium‑low heat. Continue cooking, stirring, until the butter turns golden brown and develops a nutty aroma (about 2‑3 minutes). Add the reserved diced peaches, brown sugar, and a pinch of cinnamon; cook for 2‑3 minutes until the peaches are just softened and coated in the brown‑butter sauce.
7
To serve, spoon the warm brown‑butter peach topping over each chilled posset, add a dollop of homemade whipped cream, drizzle any remaining brown‑butter sauce from the pan, and finish with a light sprinkle of brown sugar.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Chill to set

After pouring the cream mixture into the peach shells, cover and refrigerate for at least 3 hours before serving.

Brown butter timing

Melt butter until it turns golden brown and smells nutty (about 2‑3 minutes) before adding the peach pieces.

Prep peach flesh early

Dice the scooped peach flesh, toss with lemon juice, and refrigerate while you make the posset base.

Fill shells completely

Pour the strained cream mixture into the hollowed peach halves until they are fully filled, then cover the dish.

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