Olive Magazine
Prosecco poached peaches and raspberries dessert

Prosecco-poached peaches and raspberries

Published: August 9, 2017 at 5:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out these prosecco poached peaches with raspberries. This colourful fruity recipe is sweet yet light. It's gluten-free and a great quick and easy summertime dessert

Nutrition:
NutrientUnit
kcal300
fat0.2g
saturates0.1g
carbs51.4g
sugars51.4g
fibre3.1g
protein1.6g
salt0.2g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 4 peaches, ripe but firm
  • 400ml prosecco
  • 2 tbsp peach brandy or liqueur
  • 150g caster sugar
  • 200g raspberries
  • to serve vanilla ice cream

Method

  • STEP 1

    Bring a large pan of water to the boil. Drop in the peaches and simmer for a couple of minutes then drain and cool until you can handle them.

  • STEP 2

    Peel off the skins, cut in half and discard the stones.

  • STEP 3

    Put the prosecco, brandy and sugar in a pan.

  • STEP 4

    Heat gently until the sugar dissolves, then boil for 2 minutes. Turn the heat down and add the peach halves.

  • STEP 5

    Poach for 3 minutes then turn off the heat and leave to cool in the liquid.

  • STEP 6

    Add the raspberries after 10 minutes.

  • STEP 7

    To serve, spoon the poached peaches and raspberries into bowls.

  • STEP 8

    Add a scoop of ice cream and spoon over some of the poaching liquid.

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