• 3 Tablespoons unsalted butter at room temperature for the ramekins
• 2-3 Georgia Peaches, peeled and sliced
• Juice of 1 lemon
• 1 teaspoon pure vanilla extract
• 7 large egg whites at room temperature
• ¼ teaspoon fine sea salt
• ¾ cups granulated sugar
• Confectioner's sugar, for sprinkling

Preheat the oven to 400F. Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet. In the work bowl of a food processor fitted with metal blade, pulse the peaches until coarsely chopped. (no larger than ¼ inch) Remove ¾ cup of chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside. Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor. Process until very smooth and pureed. Transfer 1 cup of the peach puree to a bowl, using any remainder for another use (such as a smoothie). In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted. Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining egg whites and fold them together as lightly as possible. Spoon the mixture into the prepared soufflé ramekins (the mixture should come to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside rim of each dish making a shallow channel around the edge of the batter. (This will help the soufflés rise up straight and tall.) Set the filled soufflé ramekins on the rimmed baking sheet. Bake until puffed, golden, and gently set in the center, 8-10 minutes. Remove from the oven, sprinkle with confectioner's sugar, and serve immediately.