Peaches & Apricots Soaked in Brandy & Mint with Cream & Shortbread Crumbles – Christiann Koepke
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?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at samson-costume-sur-mesure.com.
Cooking tools:
- Double boiler
- Hand mixer
- Mason jar
- Ramekin
- Mixing bowl
- Serving bowl
- Spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
Ingredients
- 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)
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