Prosecco peaches are a twist on a simple and elegant Italian summer dessert. They are very easy to make and not a lot of time to make. Just make sure you have plenty of time for them to marinate and you will watch this dessert disappear right before your eyes.
This is one of my go to desserts when I want something light but tastes wonderful. It is great after a heavy grilled meal and is perfect with an aperol spritz. The best part about it is that there isn’t any cooking involved, which is perfect for those hot summer months and you don’t want to heat up the kitchen.
In this recipe
There aren’t many ingredients in this recipe which is what makes this so wonderful. All you need a little bit of time, where the fridge does all the work.
Prosecco: this is one of your biggest ingredients so you want to make sure you choose a prosecco that you enjoy.
Peaches: can be either yellow or white or a mixture of the two however you don’t want them them to be too ripe.
Brown sugar: is there to add a little sweetness to the peaches but not make them overly sweet.
Mascarpone: is an Italian soft cheese similar to cream cheese. It has a nice buttery and slightly nutty flavor.
Choose the right peaches
This is time when you want the peaches to be a little firm. When they soak in they will soften a bit. If the peaches are too soft then they will start to become mush before the peaches have a time to marinate. However you don’t want the peaches to be hard as you will not be able to remove the pits without crushing the peaches. You should be able to twist the halves once you cut around the pit following the natural crease in the peach.
Making prosecco peaches
This is one of those recipes that time is on your side. You want at least 4 hours in the refrigerator to allow the Grand Marnier and prosecco to permeate the peaches. If your peaches are on the firmer side you can let them marinate even longer. Don’t go past 12 hours since most peaches will become mush at that point.
Whipping the mascarpone
You will want to make sure that you whip the cream to at least soft peaks before adding the mascarpone. This will help prevent the mascarpone from splitting and stabilize the whipped cream. Once you have soft peaks add the sugar, vanilla, and mascarpone and whip until stiff peaks form. While you can wait until still peaks form you may end up with a lumpy consistency. It is very important that everything is room temperature. This will stop the cream from splitting and make it whip smoothly.
Looking for other peach recipes?
Prosecco Peaches with Whipped Mascarpone
- Mixing Bowl
- Cling film
- Stand mixer with whisk attachment
- 4 peaches pitted and sliced
- 2 cups prosecco
- ½ cup mascarpone softened
- ½ cup heavy cream
- 3 tablespoons brown sugar packed
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1 ounce Grand Marnier
- In a mixing bowl toss the sliced peaches and brown sugar. Pour the prosecco and Grand Marnier on top and gently press down to make sure all of the peaches are covered.
- Cover with cling film and refrigerate for at least 4 hours up to 12 hours.
- In the bowl of a stand mixer whisk the heavy cream on high speed until soft peaks form. Add the vanilla, mascarpone, and powdered sugar. Continue to whisk until stiff peaks form.
- To serve spoon the peaches with a small amount of the prosecco into a dessert dish and top with a dallop of whipped mascarpone. Pour an additional splash of Grand Marnier if desired.