Macerated Fruit with Whipped Cream

Place the mixing bowl that you intend to use for the whipped cream in the freezer for 15–30 minutes.

While the bowl is in the freezer, place nectarines, plums, and blackberries in a medium-sized bowl and gently mix. Reserve 1 cup of this mixture.

Add maple syrup and orange juice to the remaining 3 cups of fruit and gently mash the mixture with a potato masher or a fork. You want to break down the fruit a bit without turning it into mush.

Let the mixture macerate for 30 minutes at room temperature. After 30 minutes, it should look thick and juicy. The fruit mixture can be made in advance and stored in a airtight container in the fridge for 24 hours.

Make the whipped cream. Take mixing bowl out of the freezer. Pour whipping cream into it and whisk on high for about 2 minutes, or until soft peaks form. Stop mixer and add sugar and rum. Continue to whisk on high for 1–2 minutes or until stiff peaks form. The cream can be whipped in advance and stored in a airtight container overnight.

Spread some of the whipped cream on a plate and spoon some of the macerated fruit next to it. Top the macerated fruit with some of the reserved stone fruit and blackberries. Alternatively, you can spoon some of the macerated fruit into a small bowl or coupe glass and top with the whipped cream and reserved fruit.

Serve immediately.