perfect pairings — prosecco-poached peaches + liberte coconut yogurt
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, it’s the perfect way 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.
Laura — Passing! Thanks ๐
Simple and delicious, looks perfect. Really want to try this yogurt too. Have a wonderful Mother’s Day brunch (and happy belated birthday)!
I have been smitten with Liberte coconut too! I always go back to it, it IS the business! those peaches are so fancy up top, too, I love it!
whoa. I dig anything with bubbles! I’ve got to make this! Thank you!
Tiffany — Thank you! And you will LOVE the yogurt ๐
Cindy — Isn’t it, though?? SO GOOD. Thank you, dear!
DessertForTwo — If you love any kind of bubbly you will love this! And thank YOU. ๐
Feed me all the peaches!!!! Yummmmmmmmmm
First, I’m so sorry I missed your birthday! I’m so out of the loop after being away from my blog for nearly 2 weeks. Happy belated!!
Second, do you know how much prosecco we have in the house? LIKE CASES AND CASES OF PROSECCO. We have so much leftover from our wedding – this is the perfect parfait recipe for me right now ๐ it looks absolutely wonderful! I love that you poached the peaches in the delicious bubbly!
Stephie — You CAN HAZ all the peaches!!! ๐
Julie — Well, um, I think a wedding and a honeymoon is a perfectly reasonable excuse for missing my birthday, so no worries, haha! But thank you!
And yes, you should definitely take advantage of all that leftover bubbly with this recipe. Maybe have a glass or two on the side, too… gotta use it up somehow! ๐
I missed your birthday?!?! Well, Happy Birthday!! I would love to totally celebrate with one of thse!
Mmmmmm! Prosecco poached peaches. I love the combo of peaches and basil! You are getting me so ready for summer!
I LOVE Liberte’s Coconut Yogurt– it’s my Achille’s heel! This looks delicious, can’t wait to raid my Liberte stock in the fridge and try it!
Dude, I live on Prosecco! FAV!! Have a great weekend, friend!