After making One Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce, I was a little stumped as to what to make next. I made that recipe on impulse instead of planning around a theme for the week. So I just started scrolling through my Pinterest boards in search of inspiration, and I found it in cream. Specifically, this Peaches and Cream Martini recipe. And just like that, my non-themed blog posts for the week became cream themed. I totally meant to do that! 😉
This Peaches and Cream Martini is fun summer cocktail, perfect for sipping on the patio! Made with fresh peaches, cream liquor and a couple other goodies, this cocktail is cool, creamy and completely delicious!
I had some shopping to do for the ingredients, but nothing was difficult to find. Just a few peaches from the grocery store and a quick trip to the liquor store for the peach schnapps and cream liqueur.
The recipe mentions using Cask & Cream, a brandy-based cream liqueur. Folks, I searched three liquor stores and couldn’t find that brand nor any other brandy-based cream liqueur. As you can see, I ended up settling on Irish cream. It’s a whiskey-based cream liqueur, and I was hoping it had a similar taste to the recommended brand. Fingers crossed!
Making my Peaches and Cream Martini had two major steps: making the peach puree and making the actual cocktail. Here is how my time broke down:
- 20 minutes to make the peach puree
- 3 minutes to make the cocktail
- 23 minutes total
Making the puree wasn’t difficult, but it did take some time. Most of that was just to peel the peach. I’m including step-by-step instructions below in case you want to try it, but frozen peaches or ready-made peach puree would have been so much easier!
The short version was I blanched the peach so I could peel it. Then I cut it into large chunks, pureed it in a food processor, and strained it through a mesh sieve. I also cut up a second peach for garnishes while the peach was cooling in an ice water bath.
Once the puree was made, the rest was quick and easy–a peaches and cream martini is your standard shaken cocktail.
- 1 peach
To peel and pit the peach:
Bring a pot of water to a rolling boil. The pot should be deep enough to completely submerge the peach.
Fill a mixing bowl with ice and water. The bowl, like the pot, should be deep enough to completely submerge the peach.
Cut a shallow 'X' into the bottom of the peach (opposite the stem end), just deep enough to cut through the skin.
Carefully lower the peach into the boiling water using a slotted spoon. Let the peach boil for 1 minute.
Use a slotted spoon to move the peach from the boiling water to the bowl of ice water. Let the peach sit in the ice water for 5 minutes.
The peach is now ready to be peeled. Begin peeling from the end with the shallow 'X' cut into it. Use a paring knife to lightly scrape away any bits of peel that stick to the peach.
Place the peeled peach on a cutting board with the seam on the horizontal, parallel to the cutting board. Cut around the peach along the seam. You will feel resistance when you hit the pit--that's okay. You just want to cut through the flesh so you have 2 halves that are still attached by the pit.
Grip each half and twist until they come apart. You might squish the peach a bit, but it won't harm it.
Use the tip of a paring knife to remove the pit and discard.
Slice the peach halves into chunks.
Make the puree:
Place the peach chunks into your food processor and puree for about 1 minute.
Remember the bowl of ice water? Empty that and place a mesh sieve over it. Pour the pureed peach into the sieve to strain it. Use a spoon to press the puree through the mesh. Discard any leftover chunks.
One peach will yield approximately 1/2 cup of puree.