Lorena Garcia

Place 6 peaches on a cutting board. Using a serrated vegetable peeler or a sharp paring knife, peel, halve, and pit the peaches, and then chop them into 1-inch pieces. Place the chopped peaches, 1/2 cup of agave syrup, and 1 cup of water in a small saucepan and bring to a simmer over medium-low heat. Cook until the peaches are soft, stirring occasionally, for about 5 minutes. Turn off the heat and set the peaches aside.

In a quarter cup warm water, pour gelatin into water, allow to dissolve and stir. Set aside for blending.

Transfer the peaches and all but 2 tablespoons of the peach juices to a blender (set the peach juices aside for serving). Add the vanilla bean seeds (or the vanilla extract) and the gelatin mixture into a blender and process for 1 minute to combine. Add the lemon juice and the cream cheese blend on high speed until the mixture is silky and smooth, and the texture of the purée is thick like a mousse, 6 to 8 minutes.

Divide the purée into 6 4-ounce ramekins and cover each ramekin flush with plastic wrap. Refrigerate until the mixture is set, at least 2 1/2 hours or up to 24 hours.

 Before serving, heat a charcoal or gas grill to medium-low heat. Halve and pit the remaining 3 peaches and then place them on a large plate. Drizzle the peaches with the remaining 1/4 cup of agave nectar and then grill them, cut-side down, until the peaches have grill marks, about 2 minutes.

Remove the peach cups from the refrigerator and top with a dollop of whipped cream (if using). Serve the peach cups on a small plate with a grilled peach on the side. Drizzle the reserved peach/agave liquid over the cups. Finish with a mint sprig and serve.

Go Ahead

The peach cups can be made up to 1 day ahead of serving.