Another posset is the house!!! The peaches are glorious this time of year, so we’ve got to take advantage every chance we get!

Makes ~10 possets (depending on the size of your peaches)

Ingredients

• 5 peaches and some of the juice (read step 1)

• 2 lemons, juiced

• 1.5 cups heavy cream

• .5 cup granulated sugar

• 10 fresh hazelnuts

Make it!

1. Slice peaches in half longways. Carefully remove the pit and with a melon baller, or teaspoon, to carve out a hole about the size of a ping pong ball. Repeat for all peaches and immediately squeeze an entire lemon all over any cut surfaces, to prevent browning.

2. Juice a lemon to obtain 1.5 tablespoons (this for the cream). Remove all peach pits from your pile and place any peach guts into a blender. Blend until smooth and pass through a fine mesh sieve.

3. In a large sauce pot or dutch oven, combine the heavy cream and sugar over medium until sugar dissolves. Turn heat up to medium-high and bring cream to a boil, stirring constantly. Boil for 3 minutes, stirring (adjust heat down if the mixture threatens to boil over). Pull pot off heat and whisk in peach and lemon juices. Let sit for 10 minutes.

4. After sitting, whisk mixture vigorously (you’ll see that its already starting to coagulate). Pour into the peach cups, filling almost to the top. Allow them to sit for 5 minutes before placing the hazelnuts in the center. Refrigerate for 2 hours and serve immediately!

   *These possets will not last as long as my other ones (lemon, passionfruit, etc.) because the peach with inevitably dry up and brown in the fridge. They are meant to be eaten the same day!