Step 1: Prepare the Peaches

1. Cut 4 medium peaches in half along the crease, twist open, and remove the pit.

2. Peel the peaches (use a paring knife or blanch briefly in boiling water for 30 seconds, then cool in ice water for easy peeling).

3. Slice the peaches and cut slices in half to yield about 2 cups (300 g) of sliced peaches.

4. Tip: Choose ripe but firm peaches for the best texture, and slice uniformly for even syrup coating.

Step 2: Make the Simple Syrup

1. In a saucepan, combine ⅓ cup white sugar and ¼ cup water over medium-high heat.

2. Bring to a boil, stirring until the sugar dissolves, about 3 minutes, to form a light syrup.

3. Stir in the sliced peaches until coated, then bring the mixture back to a light simmer, about 1 minute.

4. Immediately remove from heat and transfer the peach mixture to a bowl to cool for 15–20 minutes.

5. Tip: Avoid overcooking the peaches to maintain their texture; the syrup should be light and not too thick.

Step 3: Combine with Cream

1. Use a slotted spoon to transfer the cooled peaches to a large bowl, discarding the simple syrup or reserving it for another use (e.g., cocktails or drizzling over desserts).

2. Pour 1 ½ cups heavy cream over the peaches and stir gently to combine.

3. Tip: Stir just enough to mix; overmixing can cause the peaches to break down.

Step 4: Chill

1. Divide the peach and cream mixture evenly between six serving glasses or bowls.

2. Cover each with plastic wrap and refrigerate for at least 3 hours, allowing the cream to absorb the peach flavor and the dessert to chill thoroughly.

3. Tip: For best results, chill overnight for a richer flavor and firmer texture.

Step 5: Serve

1. Serve chilled, straight from the fridge, in the glasses or bowls.

2. Tip: Garnish with a fresh peach slice, a sprig of mint, or a sprinkle of granola for added flair