The heady fragrance of perfectly ripe peaches serves as a reminder that they are members of the rose family.  
Servings: Makes 20 servings
Ingredients
  • 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
    • Directions
    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.
    From the Summer 2008 issue of O, The Oprah Magazine

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