3 cups fresh or 1 pound frozen sweet peas, thawed

2 Tablespoons sugar

1/2 cup heavy cream

2 Tablespoons unsalted butter

1 Tablespoon finely chopped mint (use chervil or chives if you don't like mint)

If using fresh peas: Bring a large saucepan of salted water to a rolling boil, then slowly add the peas, keeping the water boiling. Stir in the sugar and cook the peas, uncovered for about 5 minutes, until tender. For frozen peas: Prepare as above, reducing the cooking time to 1-2 minute, or just until heated through.

Drain peas in a colander.

Boil the cream in a saucepan until reduced by half, 3-5 minutes. Add the butter, peas, 1/4 teaspoon pepper and salt to taste and cook over medium heat, stirring, until butter is melted and the peas are heated through. Stir in the herb of choice.