Peaches and Soured Cream

Directions

1. 1
   In a small sauce pan combine the sugar and water and bring to a boil.
2. 2
   Swirl the pan until the sugar has dissolved completely.
3. 3
   Pour the simple syrup into a small heatproof container, and let cool in the refrigerator.
4. 4
   (If you're in a hurry, put it in the freezer to cool.)
5. 5
   In the bowl of a food processor, pulse the mascarpone with 1/3 cup of the simple syrup.
6. 6
   Taste for sweetness and add a little more syrup if you like.
7. 7
   Add the lemon juice to the mascarpone and pulse to combine; don't overwork it or it will curdle.
8. 8
   Adjust the simple syrup and lemon juice to taste.
9. 9
   Refrigerate the soured cream
10. 10
    In a bowl, toss the peach slices with 3 tablespoons of the simple syrup.
11. 11
    Tear the mint leaves with your hands, add to the peaches and toss.
12. 12
    Taste the peaches and add a little more syrup if you like.
13. 13
    Let the peaches macerate in the syrup for 10 minutes.
14. 14
    Puree a quarter of the peaches in the food processor before assembling the shortcakes.