How can you prevent raw peaches from browning?
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?