First things first:  My neighbor brought us a bunch of peaches from some service call the Georgia Peach Truck.  The peaches were rock hard but I knew they would ripen soon and I thought maybe I would make a peach pie.

However, Mrs. Butcher had other ideas and within a few days I was down to three peaches.  So, the pie was out.  I ate one of them but then decided I needed a use for the cream sitting in my refrigerator.  So here we are.

A caveat before we get started:  The recipe calls for four peaches, so I cut it in half.

Here’s what you’ll need:

4 Fresh ripe peaches

1 tsp Fresh lemon zest

5 Tbsp. Granulated sugar

1 Tbsp. Powdered sugar

1 ¼ C. Heavy cream, cold

1 tsp Vanilla extract

Pinch salt

Gently peel off the fuzzy peach peels.  Cut the ripe peaches into half inch wedges. Set out a medium mixing bowl. Add the peaches, lemon zest, and granulated sugar. Add a pinch of salt and mix well. Set aside.

Pour the cold heavy cream into a second bowl. Add powdered sugar and vanilla extract. Whip until fluffy but still slightly pourable. (Not firm like whip cream you would pipe on top of the cake.)

Set out 4 large or 6 small serving cups. These can be glass ramekins or pedestal ice cream glasses. Spoon the peaches evenly into the cups. Make sure to pour the peach juices over the top.

Spoon the lightly whipped cream into the cups. Tap the cups gently so that the whipped cream works down in between the peaches.

Cover each glass with plastic then refrigerate for at least one hour, or up to two days.

You’re welcome.