Peach posset (timothée style) 🍑🫶😉 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...