1. Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.

2. Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from the heat and pour mixture into a bowl to cool, 15 to 20 minutes.

3. Use a slotted spoon to transfer peaches to a large bowl. Discard simple syrup or reserve for another use. Pour in heavy cream and stir to combine. Divide mixture between six serving glasses or bowls, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Chef's Notes:

If your peaches are very sweet, you can skip Step 1.

My attempt at a cooked-cream version didn't turn out as well as the classic, but feel free to try it anyway. After Step 2, simmer heavy cream with 1/4 cup white sugar until slightly thickened, about 3 minutes. Remove from the heat and stir in 2 teaspoons lemon juice, then let cool slightly. Transfer peaches into serving glasses using a slotted spoon, then pour the warm cream on top. Cover glasses with plastic wrap and refrigerate until completely chilled. Pour leftover peach syrup into a saucepan and simmer until reduced by about half, 3 to 5 minutes. Let cool briefly before spooning onto each serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of simple syrup. The actual amount consumed will vary.