A sticky, spritzy dessert that is drenched in all the best parts of your favourite aperitivo cocktail, for when you need a taste of la dolce vita.
Serves: 4
Ingredients
- 4 peaches
- 3 cups (750ml) prosecco
- 1 cup (250ml) Aperol+
- ½ cup (110g) raw caster (superfine) sugar
- 2 vanilla bean pods, ends trimmed
- 6 thick strips orange peel
- vanilla bean yoghurt or ice-cream, to serve
- +Aperol is a bitter orange liquor.
- You can swap it for Campari, if you prefer.
Method
Place the peaches into a medium saucepan and cover with boiling water. Allow to stand for 5 minutes, drain and gently slip the skins off.
Return the saucepan with the peaches to medium-high heat. Add the prosecco, Aperol, sugar, vanilla and orange peel and bring to the boil. Reduce heat to low and simmer for 5 minutes. Remove peaches and reduce the syrup for 8–10 minutes or until it has thickened slightly.
Top peaches with vanilla bean yoghurt or ice-cream and a drizzle of syrup.
You can adjust the amount of Aperol to suit your taste.
Recipes extracted from One Pan Perfect by Donna Hay RRP $55, HarperCollins
