Peaches and Soured Cream

Preparation

1. Step 1

   To make the simple syrup, combine the sugar and 1/2 cup water in a small pot and bring to a boil. Swirl the pan until the sugar has dissolved completely. Pour the simple syrup into a small clean container, and cool in the refrigerator. (If you’re in a hurry, put it in the freezer to cool.)

   Step 2

   Place the mascarpone in the bowl of a food processor. Add 1/3 cup of the simple syrup, and pulse to combine. Taste for sweetness, and add a little more syrup if you like. Squeeze 1 tablespoon lemon juice into the mascarpone. Pulse to combine, but don’t overwork it or it will curdle. Adjust the simple syrup and lemon to your taste. Keep cold in the refrigerator. Clean the bowl of the food processor.

   Step 3

   Peel the peaches. Cut each in half, remove the pit, and then cut into slices. Toss the peach slices in a bowl with 3 tablespoons simple syrup. Tear the mint with your hands, add it to the peaches, and toss to combine. Taste the peaches, and add a little more syrup if you like. Let the peaches macerate in the syrup for 10 minutes.

   Step 4

   Purée a quarter of the peaches in the food processor and set aside. See main recipe for assembly instructions.

2. NOTE

   Step 5

   You’ll have leftover simple syrup. It keeps in the refrigerator for several weeks and is fun to have around, to sweeten fruit and use for cocktails.