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.
The secret to saving time when it comes to making bread? "You mix it once, store it with the right hydration and you can bake it over 2 weeks," says Jeff Hertzberg, co-author of The New Artisan Bread in Five Minutes a Day.