This dessert is meant to showcase ripe, in-season peaches. To tell if they’re ripe, they should be soft (don’t squeeze them, though, as they’ll easily bruise) and smell fragrant. If your peaches are firm, let them sit out on the counter overnight and they should be ripe by the next day. You also want your peaches to be preferably freestone, as this guarantees the fruit won’t stick to the pit. While you can certainly serve the peaches with freshly whipped cream, I’d never seen whipped cream frozen into individual dollops and thought it was a terrific idea, as it makes this a great do-ahead dessert. Matter of fact, if you find that you like having frozen whipped cream on hand, you can easily double the recipe, too.
Peaches and ginger-lime whipped cream | www.homesicktexan.com