I am planning to make a Spanish hazelnut-chocolate cake that is topped with whipped cream and slices of raw peaches. When I made it before I added the peach slices just before serving, which was OK, but the peaches turned an ugly brown fairly quickly so the leftovers looked rather unappealing. I am thinking of adding some lemon juice or citric acid but I don't want to compromise the peach flavor. Any ideas?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.