Go Back

Brandied Peach & Apricot Dessert

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!
Servings: 4 servings


  • 2 medium or 4 small apricots hulled, sliced
  • 2 large peaches hulled, cubed in 1” chunks
  • 51 g 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
  • 61 g 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)


  • 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.
  • Over double boiler, toss half of infused fruit. Cover and allow fruit to soften and juices have accumulated, about, 25–30 minutes.
  • 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.
  • 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!
  • Chill 20 minutes. Top with more fruit and sprinkle with toasted almonds.
  • 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.
  • 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.