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A bourbon peach dessert

This dessert dish, is one that will have you focused and baking and cooking up a storm in the kitchen. The seasonal peaches are perfect this time of year.



  • 1 fresh lime, juiced/ squeezed
  • 2 peaches cut into slices / segments rolled in lime juice
  • 4 sponge cake muffins
  • 1/4 cup Caramel Sauce
  • 1/2 cup fresh whipped cream
  • 8-16 small mini mint meringues to garnish
  • 8 small fresh mint leaves to garnish

For the sponge cake:

  • 1/4 cup granulated sugar
  • 1/2 cup All purpose flour
  • 1/2 cup butter, soft room temp
  • 2 eggs, room temperature

For the bourbon caramel sauce:

  • 1/3 cup butter
  • 1/2 cup brown sugar, packed
  • 30 milliliters bourbon
  • 1 teaspon cinnamon, ground
  • 1 cup of evaporated milk

For the mini meringues:

  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 4-6 springs super finely diced fresh mint leaves
  • Few drops green food colouring



For the sponge cake:

  1. Pre heat oven to 300F / 150c.
  2. Combine all the ingredients into a large mixing bowl, stirring well. Pour mixture in a butter lined muffin tin tray and place in the oven to bake for 15-18 minutes or until a knife can be inserted into the cake coming out clean. Allow to slightly cool.

For the bourbon caramel sauce:

  1. Over medium heat combine the butter and brown sugar in a small saucepan. Add the bourbon and stir until the sugar dissolves and the mixture comes to the boil. Reduce heat to low and simmer for one minute. Pour cup of evaporated milk and cinnamon into mixture, stir and combine well to set. Use as needed.

For the mini meringues:

  1. Preheat oven to 300F / 150c. Prepare a parchment lined baking tray.
  2. Crack the eggs into a large mixing bowl. Using a hand mixer or electric whisk the eggs until the peaks are firm.
  3. Slowly add one teaspoon of sugar and continue to whisk until all the sugar is well mixed and the peaks are super firm.
  4. Add the finally diced mint and small drop of green colouring and mix well.
  5. Using your piping bag fitted with your nozzle place into a tall glass to secure bag fill with the mint meringue mixture. Close the end of the bag by twisting it or dealing with elastic band.
  6. Using the piping bag, hold the bag very close to the baking tray. Slowly applying pressure to push out a small amount of meringue mixture the size of a dime onto the tray. Continue to until mixture is gone.
  7. Once prepared place tray in the oven and bake for 1 hr, turning the heat down to 250F for the final 30 mins. Remove from oven once set and baked. Allow to cool.


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