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Halve peaches lengthwise and remove pits. Using a melon baller or a small spoon, scoop flesh from peach halves, leaving about ¼-inch-thick sides intact. Brush cut surfaces and hollowed-out centers with 1 teaspoon of the lemon juice to prevent browning.
Process reserved peach flesh and 1 teaspoon of the lemon juice in a food processor until smooth. Pour peach purée through a fine-mesh strainer into a small bowl; discard solids. Measure 5 tablespoons of peach purée, reserving remaining purée for another use. Arrange peach halves, cut side up, on a plate; set aside.
Stir together heavy cream and sugar in a small saucepan over medium. Bring to a simmer over medium heat, stirring occasionally, until sugar dissolves. Reduce heat to medium-low, and gently simmer, stirring occasionally, until slightly reduced, about 3 minutes.
Remove cream mixture from heat. Stir 5 tablespoons peach purée and remaining 1 tablespoon lemon juice into cream mixture. Pour mixture evenly among prepared peach halves, about 2 tablespoons per peach half, filling each almost to the top.
Chill, uncovered, until set, at least 3 hours. If chilling longer than 4 hours, cover plate tightly with plastic wrap after 4 hours, or transfer peach halves to an airtight container. Garnish with fresh mint leaves before serving.