The first time I enjoyed this luscious treat, I was a little girl having lunch at the Governor's Mansion as Mrs. Long's guest of honor. I've never seen another recipe using graham crackers in place of the usual sponge cake or sweet biscuit. Although the original dish featured canned peaches in heavy syrup, I now prefer to use fresh peaches in season. Sometimes I whirl a few leaves of a sweet herb such as lemon balm, scented geranium, or pineapple sage in the blender with the sugar. When stirred into the peaches and allowed to rest in the refrigerator several hours or overnight, the herb imparts a subtle but distinct flavor to the juicy peaches. The lemon juice helps prevent darkening of the peaches.
2 cups sliced fresh peaches
1/4 – 1/2 cup sugar
1 lemon, juiced
1 large sprig of lemon balm or other sweet herb (optional)
1 cup heavy cream
1 tsp. pure vanilla extract
6 graham crackers, broken to make 12 squares