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Nathalie Dupree prepares a cool and time-saving dessert.

Peach Fool

Serves 4 to 6

Fools, like flummeries, are English bits of edible fluff that worked their way into the American repertoire. They bring to mind long, sunny summer days when the peaches are ripe and the evening meal is served while it is still light outside. They are perfect for backyard entertaining. Frozen peaches, especially those home-frozen in season, may be used, in which case chilling is not always necessary.

Nathalie Dupree


3 ripe peaches, peeled and pitted

1/4 cup granulated sugar

2/3 cup heavy cream

2 tablespoons chopped pecans


Puree the peaches with the sugar in a food processor or blender. Strain the puree if it needs to be smoother.

Whip the cream until it leaves a thick trail, about the same consistency as the puree; avoid overbeating. Fold it into the fruit. Spoon into four stemmed glasses or individual containers, cover with plastic wrap, and chill for 30 minutes. If the containers are freezer-proof, move them briefly to the freezer if necessary to chill rapidly. Garnish with nuts before serving.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through