Peaches & Apricots Soaked in Brandy & Mint with Cream & Shortbread Crumbles

Summer is in full swing and I just can’t stop dreaming of stone fruit….

There’s just nothing like a Summer peach, wouldn’t you agree? Whether waking up to it with breakfast with a bowl of granola, or enjoying a few slices as a refreshing afternoon snack, it always provides a taste of Summer. And of course- the recipe options are limitless. This recipe for peaches & apricots soaked in brandy and mint with whipped cream and shortbread crumbles is ohhhh my goodness Summer perfect.

I wanted to develop a recipe that was easy to make, quick to prepare and perfect for hosting friends and family last minute. This recipe is just that. And – here’s a bonus for you too – if you happen to have any leftovers, save them and make french toast the next morning. The soaked peaches and apricots make for a delicious topping, and of course, you can’t go wrong with whipped cream and cookie crumbles.

Thank you to each of you who helped inspire this recipe! Love to have you join our recipe chats over on social. Make sure to tag me if you make this recipe and let me know what you think!

@studiorhea

@bitearound_theworld

@Bialkox

@carly.e.diaz

@Phiagrae

@crustpiespt

 




Peaches & Apricots Soaked in Brandy & Mint with Cream & Shortbread Crumbles

Yield 4 servings

This is everything a Summer dessert should be: easy to make, takes just minutes to prepare and it's perfect for last minute plans. If you have time, you can make your own cookies for an even more delicious version!

Ingredients

  • 2 medium or 4 small apricots, hulled, sliced
  • 2 large peaches, hulled, cubed in 1” chunks
  • 51g (⅓ cup) coconut sugar
  • 4 sprigs fresh mint, rinsed, leaves removed from stem
  • 2 tablespoons pure maple syrup
  • 3 tablespoons brandy
  • 12 oz. (1 ½ cups) chilled heavy whipping cream
  • 61g (3 tablespoons) maple syrup
  • 2 tablespoons orange liqueur (I love Cointreau)
  • Pinch sea salt
  • 4 store-bought shortbread-like cookies (crunchy variety), crushed lightly
  • Toasted almonds, thinly sliced (optional)

Instructions

  1. In large glass bowl, toss sliced stone fruit, sugar, mint, maple syrup and brandy. Cover and set aside for at least 15 minutes and up to an hour. Toss every 10 minutes.
  2. Over double boiler, toss half of infused fruit. Cover and allow fruit to soften and juices have accumulated, about, 25–30 minutes.
  3. Remove bowl from heat and set aside. Toss in remaining infused fruit. Chill till slightly warm or cold, as to not melt whipped cream when dessert is assembled.
  4. In small 4-8 oz. jars or bowls, layer cream (recipe below), crushed cookies and fruit. Serve any extra fruit on the side if you wish!
  5. Chill 20 minutes. Top with more fruit and sprinkle with toasted almonds.

PREPARE WHIPPED CREAM

  1. Using an electric mixer, beat whipping cream on medium speed for 3-4 minutes or until it begins to thicken and is still very smooth. If you chill your metal bowl prior, this process will go up to 1 minute faster. Also depends on your room temperature.
  2. Just before stiff peaks begin to form, around the 4 minute mark, pour in maple syrup, liqueur and salt. Stop at the first sign of stiff peaks forming. Chill and serve.  

 

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