prosecco-poached peaches

A few announcements:

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.

Here’s the thing about Liberte yogurt — it’s AMAZING. I’ve waxed poetic about it before, but it’s worth mentioning again just how decadent and delicious it tastes (I think I wrote something along the lines of it being “the creme de la creme of yogurthood,” which it most definitely is). The coconut flavor in particular, though, is the business. And when you pair it with fresh peach slices that have been poached in a prosecco-based simple syrup and topped with fresh basil, it’s unreal. I’m pretty sure if heaven had a taste, this would be it.

In other words, both this and my peach crisp recipe are incredible ways to show Mom how much you love her in food form (which, to me, is the best form).

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.

P.S. Have you entered the Bestowed giveaway yet? Get into it!

Prosecco-Poached Peaches with Coconut Yogurt
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.