Peaches and Soured Cream

1. 1

   In a small sauce pan combine the sugar and water and bring to a boil.

2. 2

   Swirl the pan until the sugar has dissolved completely.

3. 3

   Pour the simple syrup into a small heatproof container, and let cool in the refrigerator.

4. 4

   (If you're in a hurry, put it in the freezer to cool.)

5. 5

   In the bowl of a food processor, pulse the mascarpone with 1/3 cup of the simple syrup.

6. 6

   Taste for sweetness and add a little more syrup if you like.

7. 7

   Add the lemon juice to the mascarpone and pulse to combine; don't overwork it or it will curdle.

8. 8

   Adjust the simple syrup and lemon juice to taste.

9. 9

   Refrigerate the soured cream

10. 10

    In a bowl, toss the peach slices with 3 tablespoons of the simple syrup.

11. 11

    Tear the mint leaves with your hands, add to the peaches and toss.

12. 12

    Taste the peaches and add a little more syrup if you like.

13. 13

    Let the peaches macerate in the syrup for 10 minutes.

14. 14

    Puree a quarter of the peaches in the food processor before assembling the shortcakes.

* Per serving · 4 servings · Values may vary.

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