Bourbon Peaches and Cream with Shortbread | CookOS

Bourbon Peaches and Cream

Name: Bourbon Peaches and Cream with Shortbread
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 10 tbsp, plus 3 tbsp salted butter, softened; 3/4 cup granulated sugar; 1 cup all purpose flour; 3 peaches, cut into wedges; 2 tbsp brown sugar; 2 tbsp bourbon whiskey; 2 tsp vanilla extract; 1 cup whipped cream; 4-5 mint leaves

Bourbon Peaches and Cream is an adults-only dessert combining bourbon-soaked peach wedges with fresh whipped cream and crispy three-ingredient shortbread. It's an elegant, minimal-effort dish that feels restaurant-quality.

🌍American 🏷️Boozy 🏷️Bourbon 🏷️Peaches 🏷️Cream 🏷️Shortbread Dessert

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Total

1h 5m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

10 tbsp, plus 3 tbsp salted butter, softened
3/4 cup granulated sugar
1 cup all purpose flour
3 peaches, cut into wedges
2 tbsp brown sugar
2 tbsp bourbon whiskey
2 tsp vanilla extract
1 cup whipped cream
4-5 mint leaves

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Instructions

1
In the bowl of a stand mixer fitted with a paddle attachment, beat 10 tbsp softened butter and 3/4 cup granulated sugar together on medium speed until light and airy, about 3 minutes. Reduce the mixer speed to low and slowly add 1 cup of flour until combined.
2
Line a Suvie pan with just enough parchment to cover the bottom of the pan. Transfer shortbread batter to the parchment-lined pan, spread out in an even layer, cover with plastic, and refrigerate for 30 minutes.
3
While the shortbread is refrigerating, place peaches, 3 tbsp butter, 2 tbsp brown sugar, 2 tbsp bourbon, and 2 tsp vanilla in another Suvie pan. Place the pan in the top zone of Suvie.
4
Remove shortbread from the refrigerator, unwrap, and place pan in the bottom zone of Suvie. Input settings and cook now. Bottom Zone: Bake at 300°F for 35 minutes (for Suvie 2.0, Bake at 350°F). Top Zone: Roast at 400°F for 30 minutes.
5
After the cook, remove pans from Suvie. Gently stir peaches and set aside to cool. Set shortbread aside for 10 minutes or until cool enough to handle (note that warm shortbread is easier to cut and portion). Transfer shortbread to a cutting board and cut into squares.
6
Divide peaches, whipped cream, and shortbread cookies between 4 plates or bowls. Chop or tear 4-5 mint leaves and sprinkle over the dessert before serving.

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Tips & Notes

Pro tips

Chill the butter and flour before mixing shortbread to ensure a tender, crumbly texture rather than a tough dough.
Macerate peaches in bourbon and brown sugar for at least 30 minutes so they release juices and the alcohol flavor fully develops.
Whip cream to stiff peaks just before assembly—overwhipped cream will break and turn grainy.
Toast or blind-bake shortbread until the edges turn pale golden; the centers will continue cooking slightly as they cool.

Substitutions

Salted butter → unsalted butter (reduce added salt if using salted in original recipe)
All-purpose flour → almond flour or gluten-free blend (shortbread will be more crumbly; reduce bake time by 1–2 minutes)
Peaches → nectarines or plums (similar stone fruits work with identical bourbon maceration)

Storage & make-ahead

Store shortbread in an airtight container at room temperature for up to 2 days. Prepare bourbon peaches up to 4 hours ahead and refrigerate; assemble with whipped cream immediately before serving.

Common Questions

Can I make the shortbread ahead of time?

Yes. Bake shortbread up to 2 days ahead and store in an airtight container at room temperature. Assemble with peaches and cream just before serving.

What bourbon works best for this recipe?

Use a mid-range bourbon (around 80–90 proof). Kentucky straight bourbon or wheated bourbon complements stone fruit well without overpowering the peaches.

Can I substitute the bourbon?

Yes. Use brandy, cognac, or dark rum in equal amounts. Non-alcoholic options include peach nectar or a splash of vanilla extract, though the sophisticated depth will differ.