perfect pairings — prosecco-poached peaches + liberte coconut yogurt
Firstly, THANK YOU for the wonderful birthday wishes. I never cease to be amazed by how lovely the blogging community is and I am so blessed to be a part of it. I heart you all big time and I’m giving you all virtual bear hugs right now. I hope you don’t mind.
Secondly, Mother’s Day weekend is coming up quick, y’all! Have you figured out what you’re doing for your mama on Sunday? I’m not going to lie: I’m copping out this year and we’re going out to eat for brunch (there’s nearly 10 of us getting together and I’m not willing to put them all through the disaster that is me making breakfast for a crowd pre-10 a.m., when I’ve surely only had one cup of coffee so far).
That said, if you’re plans are of the more ambitious variety, mayhaps these prosecco-poached peaches atop Liberte’s coconut yogurt will make it to your menu? That’s a rhetorical question, really.
There are two approaches to this recipe. In one, you can score the peaches, blanch them and peel the skins; in the other, you can skip that step altogether. One has a better texture profile, but the other is easier, quicker and necessary if your peaches are ripe. Otherwise, you will have a minor meltdown trying to peel mushy peaches (I may or may not know something about this). Either way, it’s a delicious treat for brunch and dessert and for Mom.
Peach recipe adapted from Family Style Food
Yields: 6 servings
Ingredients:
4 large or 6 small peaches, barely ripe
1 bottle Prosecco
1 cup granulated sugar
1 tablespoon peach, apricot or orange-flavored liqueur
1 teaspoon lemon juice
Pinch sea salt
6 (6 oz) containers Liberte Mediterranee coconut yogurt
Snipped fresh basil leaves, for garnish (optional)
Directions:
Remove skins from peaches, if desired.* Slice peaches into quarters and remove the pits. Pour Prosecco into a large saucepan; stir in sugar, liqueur, lemon juice and sea salt. Bring mixture to a simmer. Add peach slices and simmer 10-15 minutes, or until peaches are just tender when pierced with a fork.
Remove saucepan from heat; cool completely. Refrigerate peaches in Prosecco mixture for at least 4 hours.
Spoon yogurt into serving bowls. Top with peaches in syrup. Serve with snipped basil leaves on top for garnish, if desired.
*To remove skins from the peaches: Score a small X in the bottom of each peach. Bring a large pot of water to a boil; place peaches in water and boil for 5 minutes. Drain peaches and let cool 5 minutes before peeling skins. Proceed as directed above. NOTE: If the peaches are already quite ripe, I don’t suggest peeling the skins or you might have a mess on your hands.
Disclosure: I received compensation from Liberte Yogurt for recipe development purposes only. All opinions are my own.
So fancy! I love the coconut yogurt and the peaches! Sounds perfect!
Where can one find this schmancy coconut yogurt? Does it have traces of cow dairy in it?
Tieghan — Thanks, lady! ๐
Catie — Hey there, girl! ๐ It is made with whole milk, yes, but I know you can find it at least at Target!
Ooh how lovely… Prosecco-Poached Peaches.. yes ma’am..
Erika — Thank you, dear!
Looks gorgeous, Steph! And thumbs-up on the yogurt– it’s one of my favorite ones to splurge on. Their lemon is fantastic, too.
Laurie — Ooh, I haven’t tried their lemon flavor but I bet it’s amazing! Thank you, dear!
Happy belated birthday — So sad I missed it.
Mmmm anything prosecco… I’m there.
Oh my lord! This is like a super classy parfait!
Meagan — Oh gosh, no worries! Thanks, dear!
Marie — I agree. ๐ Thank you!
Steph — Thank you! ๐
Pass me a spoon, girl! Love love love!