BRAISED PETITS POIS WITH CREAM (for four)

1 package frozen petits pois (tiny, sometimes called baby peas)

2 tablespoons sugar 

½ cup heavy cream

2 tablespoons unsalted butter

1 tablespoon finely chopped fresh chervil or chives

1. Bring ¼ cup unsalted water to a boil in a medium saucepan, then slowly add peas so water maintains a boil. Stir in sugar, reduce heat and cook peas, covered, until heated through, 2 to 3 minutes.  Drain in a colander.

2. Boil cream in the same saucepan until reduced by half, 2 to 3 minutes. Add butter, peas, ¼ teaspoon pepper and salt to taste and cook over medium heat, stirring, until butter is melted and peas are warmed through.  Stir in chervil or chives.

adapted from Edna Lewis, The Taste of Country Cooking