Peach and Cherry Kuchen has two favorite fruits nestled in custard on top of a buttery crust. Top it off with bourbon infused whipped cream for a spectacular dessert.
Having a German Grandmother, I grew up with kuchen. My favorite was apricot, but since we can’t get apricots in North Carolina I went with this peach recipe. It’s not like my grandmothers but it’s still fantastic and much quicker. My grandmothers starts with yeast dough and you add fruit and custard on top. This is a similar concept. The crust is flour and butter layered with peaches and cherries and topped with some brown sugar. After cooking for a few minutes you pour the custard over the top. It’s sort of a cross between a cobbler and a traditional kuchen. We always made kuchen at Christmas so I know that canned fruit will work fine.
Since the girls aren’t around, we shared this with our neighbor and all agreed it was wonderful. It’s topped with a bourbon and cinnamon laced whipped cream. Sometimes bourbon can overwhelm, but when added in small doses, it adds a nice flavor to cream and blends well with fruit desserts.
I found this recipe on the website of a cooking store in Greenville, The Cook’s Station. I can’t wait to explore the store next time I’m there.
Peach and Cherry Kuchen
Peach and Cherry Kuchen has two favorite fruits nestled in custard on top of a buttery crust. Top it off with bourbon infused whipped cream for a spectacular dessert.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 1x
Ingredients
- 3 cups flour
- 3 tablespoons sugar
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ cup butter, cut into 1 inch pieces
- 9 peaches, peeled and sliced into quarters
- ½ lb cheeries, pitted and halved
- 1 ½ cups brown sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla
- 3 egg yolks
- 1 ½ cups heavy cream
- SPICED BOURBON CREAM
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon cinnamon
- 1 tablespoon bourbon
Instructions
1. Preheat oven to 400º. Grease a 9 X 13 pan with butter.
2. In a large bowl, whisk together flour, sugar, baking powder and salt. Cut in butter with pastry blender until it is the consistency of cornmeal. Sprinkle mixture over the bottom and sides of a greased 9 X 13 pan.
3. Place peach quarters and cherries over the dough. Combine brown sugar and cinnamon and sprinkle over the peaches and cherries.
4. Bake for 15 minutes. While baking mix the egg yolks, cream and vanilla. Remove pan after 15 minutes and pour cream mixture over fruit. Bake for an additional 40 minutes until custard is set.
5. Spiced Bourbon Cream: Pour heavy cream into a bowl, add sugar, cinnamon and bourbon and whip on high speed until stiff peaks are formed.
Notes
Bourbon is optional, add a bit at a time so that it’s not overpowering.
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