The peaches should be peeled and cut into large wedges. Add the ingredients to a medium mixing bowl and top with sugar. Gently toss, then wrap in plastic. For one hour, leave at room temperature, stirring once or twice.

The peach juice is drained into a small saucepan. Discard the peaches. To the juice, add 1/4 cup water, cornstarch, cinnamon, and salt. Cook the syrup over medium heat while whisking continuously until it boils. Cook over low heat until thickened, about 2-3 minutes.

Add the butter, lemon juice, and vanilla after taking the pan off the heat. Add the peaches and any remaining juice with a gentle fold.

Whipping cream should only be lightly whisked until slightly thickened.

Divide the peaches in halves and divide among 4 serving basins or glasses. Place half the cream on top.