• 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.