There’s something truly delightful about a dessert that looks elegant but is secretly so simple to make that you’ll still have time to relax before your guests arrive. Enter: Prosecco Peaches and Cream. I whipped up this gem for a brunch book club I hosted, and let me tell you, it was a hit.
After a few chapters of discussing plot twists and character motivations, we dove headfirst into this dessert. The sweet peaches paired with the bubbly Prosecco and that slightly tangy whipped cream? Absolutely delicious. This dish embodies all the fresh, vibrant flavors of summer in a bowl, without the fuss of a complicated recipe.
The best part? The peaches soak in that bubbly goodness while you get on with your day. It’s perfect for anyone who wants to impress without spending too much time in the kitchen. Let me walk you through it.
Ingredients
- Fresh Peaches: Choose ripe, juicy peaches—they’ll be the star of this dish. I prefer small peaches because they tend to be sweeter.
- Prosecco: This sparkling wine adds a bubbly, slightly dry balance to the sweetness of the peaches. Don’t have Prosecco? No worries—you can sub in any different sparkling wine.
- Sugar: Helps bring out the natural sweetness of the peaches while balancing the tartness of the Prosecco.
- Heavy Cream (chilled): The base of the whipped cream. Make sure it’s cold so it whips up into soft peaks quickly.
- Sour Cream (chilled): Adds tanginess to the whipped cream, which complements the sweetness of the peaches and syrup.
- Vanilla Bean Paste: Provides a rich, fragrant vanilla flavor that takes the whipped cream up a notch. Vanilla extract can work in a pinch, but vanilla bean paste really shines here.
Equipment Needed
- Sharp Knife: For slicing those fresh peaches.
- Cutting Board: Because you don’t want to make a mess on your counters.
- Large Container (with a lid): This is where the peaches will soak up all that Prosecco goodness.
- Stand Mixer (with a whisk attachment): You’ll need this to whip your cream to the perfect soft peaks. A handheld mixer or whisk works too—just be prepared to use some elbow grease.
How to Make Prosecco Peaches and Cream
Prepare the Peaches: Pit the peaches and slice them into wedges. I prefer fresh peach slices for the best flavor and texture. Then, toss them into a large container.
Soak the Peaches: Pour the Prosecco and sugar over the peach slices and stir gently to coat them evenly. The sugar helps release the juices, creating a lovely syrup that’s just begging to be spooned over something delicious.
Chill: Cover the container with a lid and refrigerate for at least a couple of hours. The longer they sit, the more the peaches absorb that Prosecco flavor.
Make the Whipped Cream: In your stand mixer, combine the chilled heavy cream, sour cream, sugar, and vanilla bean paste. Start slow, whipping on medium-low until it begins to foam, then turn it up to high speed until you get soft peaks—fluffy but still droopy enough to hold that creaminess.
Serve: Spoon the peaches and their syrup into bowls, then dollop a generous spoonful of tangy whipped cream on top. It’s simple, sweet, and oh-so satisfying.
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Chef Secrets to Elevate This Recipe
- Choose Your Peaches Wisely: Go for ripe, in-season peaches. They should be fragrant and yield slightly to pressure when you gently squeeze them. The riper the peach, the juicier and sweeter your dessert will be.
- Don’t Rush the Soak: Letting the peaches chill in the fridge for a full 8 hours gives the fruit time to soak up the Prosecco and release their juices, creating a natural syrup that’s both fruity and fizzy.
- Whip It Just Right: When whipping the cream, stop at soft peaks. If you over-whip, you’ll end up with a grainy texture. Soft peaks ensure the cream is luscious and light, perfect for spooning over the peaches.
Serving Suggestions
- Over Pound Cake: For a heartier dessert, spoon the peaches and syrup over slices of warm pound cake, then top with the whipped cream.
- With Shortbread: Pair this dessert with buttery shortbread cookies to add a satisfying crunch.
- As a Standalone Treat: Honestly, Prosecco Peaches and Cream shines all on its own as a light, refreshing dessert. Serve it in pretty glass bowls or even in martini glasses for an extra bit of flair.
Commonly Asked Questions
Can I use frozen peaches?
While fresh, ripe peaches are ideal, you can use frozen peaches if you’re in a pinch. Just thaw them completely before soaking in the Prosecco.
Can I use a different sparkling wine?
Absolutely! Any sparkling wine will work in place of Prosecco, though it might slightly alter the flavor profile.
Can I make this dessert in advance?
Yes! You can prepare the peaches the night before and whip the cream right before serving. Just don’t combine them until you’re ready to eat to keep the whipped cream light and fluffy.
Storing Tips
- Storing: Keep any leftover peaches in their syrup in an airtight container in the fridge for up to 3 days.
- The whipped cream can also be stored separately in the fridge for about 2 days. Just whip it again briefly before serving if needed.
More Dessert Recipes
Prosecco Peaches and Cream
Ingredients
- 1½ pounds peaches sliced
- 1 cup Prosecco
- ½ cup sugar
- Tangy Whipped Cream:
- 1 cup heavy cream chilled
- ¼ cup sour cream chilled
- ¼ cup sugar
- ½ teaspoon vanilla bean paste
Instructions
For the Peaches:
- Pit the peaches and slice them into wedges.
- Place them in a large container with a tight fitting lid.
- Add sugar and Prosecco and stir gently to combine.
- Cover and refrigerate for several hours or up to 8 hours.
For the Tangy Whipped Cream:
- Using stand mixer fitted with whisk, whip all ingredients together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
To serve:
- Spoon peaches and syrup into serving dishes and top with tangy whipped cream.
Nutrition
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