3 Easy Whiskey-Infused Desserts Perfect for Summer

Balmy languid summer days aren’t ideal for slaving away in the kitchen. Surrendering to summer’s bounty, these three informal and oven-free recipes are the perfect coda to a long day in the sun. From a gentle kiss to a punchy blast, the recipes utilize whiskey in different ways to propel juicy seasonal fruit to its full dessert potential. And for ultimate summer refreshment, there’s a recipe for a frozen treat that harnesses whiskey’s rich toffee and chocolaty notes against a backdrop of abundant coffee and coconut.

Poached Whiskey Peaches With Vanilla and Pink Peppercorn

Sweet, sappy peaches become summer’s elegant post-dinner darling when gently poached in liquid gold composed of vanilla, peppercorns, and whiskey. A modestly priced rye whiskey such as Rittenhouse or a rye-heavy bourbon, like Old Forester 100 or Wild Turkey 101 add a pleasant spice to fragrant fruit-leaning pink peppercorns. Leftover peaches stored in the poaching liquid can be magnificently versatile atop a morning waffle or drizzled with fresh cream for an afternoon treat.

• 4 semi-firm ripe peaches, halved and pitted
• 4 cups water
• 2/3 cup rye whiskey (or high-rye bourbon)
• 1 1/2 cup sugar
• 1 Tbsp. pink peppercorns
• 2 cinnamon stick
• 1 vanilla bean, split

Combine all ingredients, except the peaches, in a large pot and bring to a boil. Stir occasionally. Boil for two minutes until the sugar has dissolved. Turn the heat down to a simmer.

Add the peaches and cook, skin side up for about 5-7 minutes if firm, and about 4 minutes if soft and ripe. Turn the peaches over and cook for an additional 5 minutes or until tender when poked with a fork. Remove the peaches with a slotted spoon to a shallow bowl or curved plate. Set aside to cool.

Without puncturing the peaches, gently peel skins off once cool enough to handle.

Bring the liquid mixture to a boil and cook for 12-15 minutes, until thickened and syrupy.

Serve the peaches with a spoonful of the poaching syrup, slightly warm or at room temperature. Can be served with a drizzle of heavy cream or a scoop of vanilla ice cream (optional).

Store peaches in their syrup, tightly covered, in the refrigerator for up to 4 days.

TIP: Use leftover syrup in place of raw sugar in an Old Fashioned.

Blackberry Trifle with Rosemary Cream and Pine Nut Crumble

Take advantage of summer fruit’s juiciest and richest candy-like star—blackberries. The berries are stewed with bourbon into a quick compote, imbuing a grape-like sweetness beside a woody rosemary whipped cream and pine nut crumble. Another healthy dose of bourbon is brushed over the dessert’s anchor, pound cake, which when purchased from the store makes for a swift assembly. A dark-fruit forward expression such as Maker’s 46 would work well in this recipe, as would an extended aged bourbon with pronounced toasted and smoky notes.

• 1 store-bought pound cake, or homemade, cut into 1/4-inch slices
• 1 cup heavy whipping cream
• ¼ cup (approx.2 stalks) rosemary, chopped
• 3 ½ cups fresh blackberries, plus more for topping
• 1 cup bourbon, divided
• 1 ¼ cup brown sugar, split
• 6 Tbsp. unsalted butter, room temperature and cubed
• ¼ cup pine nuts, lightly chopped
• 1/2 cup flour
• 1 tsp. orange zest

Heat cream and rosemary over medium heat until it just reaches a simmer. Remove from heat, cover, and let infuse for 20 minutes. Tightly cover and refrigerate for at least 8 hours. Can be made up to 3 days in advance.

To make the compote, stir 2 cups of blackberries, 1/3 cup bourbon, and ½ cup brown sugar over medium heat, cooking for 20-25 minutes, stirring occasionally, until jammy. Set aside to cool.

To make the crumble, combine butter, pine nuts, flour, and ½ cup sugar in a bowl. Spread onto an even layer baking tray lined with parchment and bake until golden brown, about 18-20 minutes. Cool completely.

With a whisk or in an electric mixer with the whisk attachment, beat the rosemary-infused cream on high until soft peaks form. Be careful not to over whip.

Toss the remaining 1 ½ cups of blackberries with orange zest and ¼ cup brown sugar immediately before assembling.

To assemble:

In a trifle bowl or serving dish with a flat bottom and 8” tall, place the pound cake slices in an even layer, cutting into shapes as needed to fill any gaps. Using a pastry brush, lightly brush ⅓ cup of bourbon on the pound cake.

Evenly pour half the compote onto the pound cake, followed by ¾ cup blackberries.

Spread half of the rosemary whipped cream in an even layer over the blackberries, followed by a handful of pine-nut crumble.

Repeat this process once more. Top with blackberries.

Refrigerate if not serving immediately. Remove from refrigerator 20 minutes before serving. Best served slightly cool, not room temperature.

Store tightly covered up to 3 days in the refrigerator.

Espresso, Irish Cream & Coconut Ice Pops

If you’re stuffed full of summer fruit and the idea of another 4:00 p.m. iced latte is sounding repetitive and downright lackluster, this cool concoction of espresso, Irish cream liqueur, and coconut creates ice pops that are a refreshing pick-me-up. A fun play on an adult favorite with a tropical twist, these frozen treats are creamy and rich without being too heavy. Baileys is what you’ll likely have on hand and is an affordable and solid addition to this recipe. However, you can have fun with any one of the several under-the-radar small-batch Irish cream liqueurs. Five Farms is 10% whiskey, providing robust whiskey flavor. A subtler option, Carolan’s Irish Cream, sweetened with honey, proves to be a natural pairing with coconut and coffee.

• 1 cup water
• 6 tsp. instant espresso
• ¼ cup + 2 Tbsp. sweetened condensed coconut milk
• ¼ cup heavy cream
• ¼ teaspoon salt
• ⅓ cup Irish cream liqueur
• 1/4 cup plus 2 Tbsp. shredded coconut

Bring the water to a boil, add instant espresso. Stir until dissolved. Remove from heat and cool to room temperature.

Combine ¾ cup of coffee, ¼ cup sweetened condensed coconut milk, heavy cream, and salt.

Pour evenly into 8 ice pop molds. Place in the freezer for 1 hour. Remove from freezer and insert ice pop sticks. Return to freezer.

Stir to combine 2 Tbsp. sweetened condensed coconut milk, 1/3 cup Irish cream, ¼ cup shredded coconut, and ¼ cup of coffee in a small bowl.

Remove ice pops from the freezer and pour evenly over each of the frozen pops. Cover loosely with plastic wrap and return to the freezer for at least 4 hours or overnight.

To release the ice pops run the bottom of the molds under hot water.

Garnish with shredded coconut and serve.

Store in the freezer for up to 6 months.

TIP: You can use strong coffee in place of the espresso. Aim to use a dark-roasted brew as opposed to fruity and acidic light-roasted coffee.

TIP: Use Baileys Almande for a dairy-free version.

TIP: 4 oz. plastic cups can be used in place of molds. Once filled, cover each cup with foil and cut a small slit in the center before freezing. After 1 hour remove from freezer and insert the stick. Proceed with the recipe as directed.