Macerated Stone Fruit & Blackberries with Rum Whipped Cream

Summer is almost over, so I wanted to come up with a recipe to celebrate what is left of the season. Enter this super easy and elegant macerated stone fruit and whipped cream dessert. It can be made with any stone fruit like peaches, nectarines or plums, doesn’t require you turn the oven on, and it’s better when you make it ahead of time. Sounds like the perfect dessert, doesn’t it?

Closeup of plate with macerated stone fruit and blackberries with rum whipped cream

Why Should you Macerate Fruit?

Macerating simply means to mix fruit with some sort of liquid to encourage it to break down faster and get all saucy and delicious. Some common macerating liquids are citrus juice or booze.

For this macerated stone fruit dessert, I chose to go with orange juice because it complements the flavors of the stone fruit really well.

The main benefit of macerating, at least in my opinion, it’s that it draws some of the sugars out from the fruit which drastically reduces the amount of sugar that you need to use to get them just right for a dessert. I ended up using maple syrup rather than granulated sugar because it allows the flavors of the fruit to come through without overpowering them. Honey would also make a great sweetener.

If you would like to learn more about macerating and how to use macerated fruit, make sure to check out these delicious popsicles with macerated cherries.

Overhead shot of macerated stone fruit and whipped cream with a plum on the left hand corner

How to Make Whipped Cream at Home

The macerated stone fruit and blackberries in this dessert would be great over some ice cream, but I wanted something a bit more refined than just ice cream. Since whipped cream is easy to make at home, and it can be infused with lots of fun, grown-up flavors, I thought it would be perfect for this dessert.

Frontal shot of a whisk with whipped cream with bowl of rum whipped cream and a bottle of rum in the background

Here are some tips for making whipped cream at home:

  • Start with cold ingredients. I’ve had some whipped cream disasters in the past, and I finally figured out that they happened because I was starting with a warm bowl. Putting your mixing bowl in the freezer 15-30 minutes before you whip your cream up makes a huge difference. It’s also a good idea to start with really cold cream. That way, it’ll get nice and fluffy with very little effort.
  • Wait until soft peaks form to add any additional flavors. If you want to make extra sure that your cream whips up nice and fluffy, wait until you have soft peaks to add any additional liquids such as alcohol or maple syrup. This will prevent the cream from deflating.

Closeup of rum whipped cream in a bowl with bottle of rum in the background

  • Avoid moisture. One of the biggest mistakes that I made when I started to make whipped cream at home was to rinse my bowl and not dry it properly. This can make it harder for your cream to get fluffy, and it might even cause it to break.
  • Don’t over mix. It’s not a good idea to step away from your mixer when you are making whipped cream because you might end up with butter instead. Remember to stop when your cream sticks to the end of your whisk and stands up on its own (this is called “stiff peaks”).

I hope you like this easy and delicious dessert!

Macerated Stone Fruit & Blackberries with Rum Whipped Cream (GF)

August 24, 2018
: 4
: 45 min
: 45 min
: Easy

This easy and elegant dessert is perfect for a dinner party or special occasion. It can be made in advance and assembled the night of the event, and it makes great use of whatever fruit is in season.

By:

Ingredients
  • For the macerated fruit:
  • 1 ½ cups of nectarines, chopped
  • 1 ½ cups of plums, chopped
  • 1 cup of blackberries
  • 2 tablespoons of maple syrup (or to taste)
  • ¼ cup of freshly squeezed orange juice
  • For the whipped cream:
  • 1 cup of heavy whipping cream, chilled
  • 1 tablespoon of granulated sugar
  • 1 tablespoon of rum (I used Bacardi)
Directions
  • Step 1 Place the mixing bowl that you intend to use for the whipped cream in the freezer for 15-30 minutes.
  • Step 2 While your bowl is in the freezer, place the nectarines, plums, and blackberries in a medium-sized bowl and gently mix them together. Reserve a cup of this mixture.
  • Step 3 Add the maple syrup and orange juice to the remaining 3 cups of fruit and gently mash the mixture with a potato masher or a fork. You want to break down the fruit a bit without turning it into mush.
  • Step 4 Let the mixture macerate for 30 minutes at room temperature. After the 30 min, it should look thick and juicy. The fruit mixture can be made in advance and stored in a air-tight container in the fridge for 24 hours.
  • Step 5 Make the whipped cream. Take your mixing bowl out of the freezer. Pour the whipping cream into it and whisk on high for about 2 minutes, or until soft peaks form. Stop your mixer and add the sugar and rum. Continue to whisk on high for 1-2 minutes or until stiff peaks form. The cream can be whipped in advance and stored in a air-tight container overnight.
  • Step 6 Spread some of the whipped cream on a plate and spoon some of the macerated fruit next to it. Top the macerated fruit with some of the reserved stone fruit and blackberries. Alternatively, you can spoon some of the macerated fruit into a small bowl or coupe glass and top with the whipped cream and reserved fruit.
  • Step 7 Serve immediately.

Here are some other easy dessert recipes you might enjoy:

If you like this recipe, please make sure to pin it, share it on social media, or email it to your friends. Don’t be shy! People are always grateful for some cooking inspiration 🙂

Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!

 


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