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?
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.
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.
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.
- 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)
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.
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!
So beautiful Daniela – you photographic eye is remarkable and I love the hints and tips you give in this recipe!!
Thank you, Jane! It means a lot coming from you. I’ve put all the tips that you’ve given me to good use, and I’m so happy with the results. 🙂
This sounds so good! Thanks for sharing your tips for the perfect whipped cream!
No problem, Anne! I hope you find them useful!
I often make macerated fruits but never usually added alcohol to my whipped cream. Sounds so wonderful. I think I’d be eating all the whipped cream first. I love macerated stone fruits in summer. I can’t wait to try this. k
Thank you, Veena! And I’m right there with you when it comes to eating the whipped cream first. 🙂
Oh my goodness this is the dessert of dreams! I can almost taste it. Wonderful pictures too!
Thanks, Amy!
Dessert is probably my favorite course but what I really love are simple desserts like this. Beautiful presentation…the rum is a perfect balance to the cream and fruit.
I am loving the sound of this whipped cream–the rum is perfect! Saving this recipe for the holidays for sure!
I bet it would be delicious over some gingerbread cake for Christmas.
This looks and sounds sooo good! I love fruit and whipped cream combo. It could be a perfect weekend treat.
I would be so happy to have this as a dessert. Macerated fruit is so good, and blackberries are the best berries!! Will definitely be making this!
I hope you like it, Kim!
That is the only way I remember having fruit as dessert — it was macerated!! My mamma only would use a sweet wine with strawberries and peaches. Sometimes we’d have it over ice cream and sometimes over angel food cake. Your combination looks beautiful and sounds delicious.
Thank you, Marisa! I love the idea of using sweet wine instead.
before summer totally disappears from my part of the world, I need to make this dessert, refreshing and satisfying.
I hope you do, Jagruti!
You sold me at rum! I’ve never thought to make a rum whipped cream, but I’m definitely adding that to my “must do” list. I love Captain Morgan’s spiced rum, and I think it would work really well too
Oooh! I like that idea, Karyl! 🙂
Oh my goodness! Stone fruit season is the best time of year (according to me) and I love the simplicity of this dessert. Thanks for sharing!
I totally agree! Stone-fruit season is the BEST season. 🙂
I’ve never heard of macerating before but you explained it so well that I’m so going to try this! What a fabulous recipe! Perfect for the end of summer! And I love that little splash of rum!! Such a keeper!!
Thank you, Amanda! Let me know how you like it!