Poached Prosecco Rosé Peaches with Salted Pistachio Meringue

In a dance of delicate flavours, succulent rose-poached peaches meet a crisp, salted pistachio meringue and a cloud of rich cream. Every layer tells a story, from the floral, tender fruit to the crunchy, nutty meringue, all crowned with luxurious cream. This dessert isn’t just a treat, it’s an experience.

As summer gently bids farewell, this dessert stands as its final, delicious tribute. The poached rose peaches, steeped in delicate floral notes, offer a tender burst of sun-kissed sweetness that perfectly echoes the season’s warmth. Complementing the fruit is a crisp, salted pistachio meringue whose playful crunch contrasts with the smooth, velvety cream, creating a symphony of textures that captures summer’s lingering magic in every bite.

Why You'll Love This Recipe

• Layered Perfection: Enjoy a symphony of textures, from tender, rose-infused peaches to crisp, salted pistachio meringue and luxuriously smooth cream.

• Last Taste of Summer: Relish the final burst of summer as peaches peak before the season ends.

• Versatile Twist: Easily swap in poached pears or different nuts to match your mood or pantry.

• Visually Stunning: A dessert that's as gorgeous as it is delicious, perfect for impressing at dinner parties.

• Balanced Flavors: The sweet, floral, and salty notes create a complex yet harmonious flavor profile.

Substitutions & Variations

• Nuts: No pistachios on hand? Swap them for almonds, walnuts, or hazelnuts for a delightful twist.

• Cream Alternative: If you’re looking for something lighter, try a dollop of mascarpone or even Greek yogurt.

• Fruit Swap: While the hero here is the rose-poached peach, you can experiment with poached pears. Their firmer texture and subtle flavor offer a unique variation. Or why not layer both for an even more intriguing dessert?

Poached Prosecco Rosé Peaches with Salted Pistachio Meringue

Serves: 6-8
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes

For the Poached Rosé Peaches:

4 ripe peaches (firm yet juicy), halved and pitted

1 cup rosé wine or prosecco rosé

½ cup water

½ cup sugar or maple syrup

(Optional: a cinnamon stick or a bit of lemon zest for extra aroma)

For the Salted Pistachio Meringue:

4 large egg whites, at room temperature

1 cup icing sugar sifted

¼ tsp salt

1 tsp lemon juice

½ cup finely chopped roasted pistachios (lightly salted)

For the Whipped Vanilla Cream:

1 cup heavy cream, chilled

1 tsp vanilla extract

2 tbsp powdered sugar

Method:

Poached Rosé Peaches:

In a saucepan, combine rosé , water, sugar, and your optional spices. Bring to a gentle simmer.

Add the peach halves and poach for 10–15 minutes until they’re tender but still hold their shape.

Remove the peaches and let them cool in their fragrant syrup. Once cool, peel the skin from them and set aside.

Once you remove the peaches, simmer the syrup until it thickens into a glossy glaze, strain and set aside.

Salted Pistachio Meringue:

Preheat your oven to 90°C and line a baking tray with parchment paper.

In a clean, dry bowl, whisk the egg whites with the lemon juice until soft peaks form. Gradually add the sugar while beating until stiff, glossy peaks develop.

Gentle spoon the meringue onto the tray into dollops. Sprinkle with crushed pistachios and sea salt. Bake for about 1 hour until the meringues are crisp on the outside yet soft inside. Turn oven off and allow them to cool completely in the oven.

Whipped Vanilla Cream:

In a chilled bowl, whip the heavy cream with the vanilla extract and powdered sugar until soft peaks form. Take care not to overwhip for a light, airy texture.

Assembly:

In a clear serving dish, layer the poached peaches with generous pieces of salted pistachio meringue and layer with vanilla cream.

Drizzle a little of the rosé syrup over the top and sprinkle extra pistachios or a mint leaf as garnish.