Brandy Peaches Parfait

This make-ahead frozen dessert soaks peaches overnight in brandy and Angostura bitters, then folds them into softened orange sherbet before freezing into parfait glasses. The result is boozy, fruity, and refreshing all at once.

Using both frozen and fresh peaches gives you two textures in the final parfait. The frozen pieces break down into the sherbet more completely, while the fresh diced peaches hold their shape and give you actual fruit bites throughout.

The Angostura bitters are a subtle but clever addition. Just half a teaspoon adds a spicy, herbal complexity that keeps the parfait from tasting one-note sweet. It rounds out the brandy and bridges the gap between the peach and orange flavors.

Kitchen Tips

• Soak the peaches overnight, not just a few hours. The brandy needs time to penetrate the fruit and infuse real flavor.
• Keep the fresh peaches fully submerged in the juice to prevent browning. Oxidized peaches look unappetizing even buried in sherbet.
• Partially thaw the sherbet so it’s soft enough to mix but not melted. Melted sherbet refreezes icy and grainy.

Variations

• Use raspberry or lemon sherbet instead of orange for a different fruit pairing.
• Swap brandy for bourbon for a warmer, oakier flavor.
• Top each glass with a dollop of whipped cream and a fresh peach slice before serving.