2. The next day, remove peaches from liquid. Boil liquid down to about 1 1/2 cups or until thickened. Cool and add peaches back to liquid.
3. Combine cream and vanilla in a 4-quart saucepan, and simmer until reduced by about 1/2 or until thick enough to coat a spoon, about 8-10 minutes. Cool, strain into a bowl or pitcher and sweeten to taste. Refrigerate.
4. For transport, pack cream separate from fruit and keep everything cold. To serve, make a pool of the cream on each dessert plate or one large platter. Swirl in a few spoons of the reduced cooking liquid. Set fruit on the platter(s). Drizzle with a little more of the cooking liquid.
Recipe by Lynne Rossetto Kasper. Copyright © 2012. From the An Early Summer Picnic menu.
Michael Ruhlman, author of Egg, writes: “In the kitchen, the egg is ultimately neither ingredient nor finished dish, but rather a singularity with a thousand ends.”