Peaches ’N Cream

Ingredients

• 2 pounds peaches
• 3 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 cup heavy cream
• 0.5 tsp vanilla extract
• 1 pinch kosher salt
• mint leaves – torn (for serving)

Instructions

1. Chill the heavy cream and a medium mixing bowl in the refrigerator for 10 minutes.
2. Wash the peaches. If desired, peel with a vegetable peeler. Halve, pit, and slice into 0.5-inch wedges.
3. In a bowl, toss the peach slices with the granulated sugar and lemon juice. Let macerate until glossy and syrupy, 15–20 minutes, stirring once.
4. While the peaches macerate, pour the cold heavy cream into the chilled bowl. Add the vanilla extract and kosher salt. Whip with a whisk or hand mixer on medium until soft peaks just hold their shape, 2–3 minutes; do not overwhip.
5. To serve, divide the peaches and their juices among 4 bowls. Spoon or dollop the whipped cream over the peaches. Add mint leaves (for serving) and serve immediately.