Peaches in prosecco
It might not feel like summer where you are but peaches are perfect right now
I admit that if you’re in the UK you might feel more like making a steamed pudding than this light, summery one but as peaches are at their peak right now and it’s one of the simplest summer desserts ever I’m sharing it with you anyway.
It comes from my book Wine lover’s Kitchen. The photographs in the book, of which this is obviously a snapshot, are by Mowie Kay.
Peaches in prosecco
If you’re planning to serve fresh fruit in wine you might think that it would need to be a sweet wine but try combining a sparkling wine like prosecco with a fruit liqueur. The secret ingredient in this recipe is the peach schnapps which subtly enhances the peach flavour.
4 large or 6 smaller ripe white peaches
1 tbsp freshly squeezed lemon juice
200ml/1 scant cup peach schnapps (e.g. Archers) or peach flavoured liqueur
1 75cl bottle prosecco*, chilled
125g/1 cup of raspberries
Single/light cream to serve (optional)
4-6 individual glass dishes
Halve the peaches by cutting vertically round the fruit with a sharp knife then twisting the two halves in opposite directions. Cut each half into two pieces and peel off the skin. Cut each piece into 3 slices and transfer to a deep bowl. Sprinkle over the lemon juice to prevent them discolouring and mix gently.
Pour over the peach schnapps or peach-flavoured liqueur and about two thirds of the chilled prosecco. Cover the bowl and chill in the fridge for aboiut an hour to let the flavours amalgamate. (Don’t drink the remaining prosecco for the moment - you may need it. Keep it in the fridge)
Before serving taste for sweetness and add an extra splash of peach schnapps if necessary
To serve spoon the peach slices into individual glasses, layering a few raspberries in between. Ladle the peach schnapps and prosecco over the fruit then top up with more prosecco to cover the fruit if necessary. I prefer to serve this on its own but you could offer some single/light cream if you like.
* because you’re adding a liqueur you don’t need to go for the sweeter - i.e. extra dry - style of prosecco. Yes, I know that sounds contradictory but for some weird reason that’s the way the labelling works in the region. So just look for a brut.
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