Servings: Makes 20 servings
- 10 large freestone peaches , peeled, pitted and quartered
- 2 Tbsp. vanilla bean paste
- 3 Tbsp. butter
- 1 pint raspberries
- 1 pint blackberries
- 1 pint blueberries
- 2 cups heavy cream
- 1/2 cup powdered sugar
In a bowl, toss peaches with 2 tsp. of vanilla paste. Melt butter in a large sauté pan over medium heat, then add peaches. Cook until warmed through.
Transfer to a mixing bowl, and toss with fresh berries.
In a separate bowl, whisk cream until it doubles in volume. Add sugar and remaining vanilla paste; whip 15 to 30 seconds more, until vanilla and sugar are fully incorporated. Serve fruit with cream on top or on the side.
Note: Vanilla bean paste is available at Williams-Sonoma.com.