Fresh peaches, bacon bourbon, Tanzanian Star Extract & homemade Madagascar vanilla cream
There are peaches and cream…and then there are peaches and cream elevated with homemade extracts.
These little dessert tasters start with juicy fresh peaches, a splash of bacon bourbon and Tanzanian Star Extract, then get layered with a soft Madagascar vanilla mascarpone cream. They’re sweet, creamy, a little smoky, and just boozy enough to make things interesting—without letting the bourbon take over.
And that’s exactly what we love about homemade extracts. You can take something as simple as peaches and cream and turn it into something completely unexpected.
A Little About the Tanzanian Star
The Tanzanian Star Extract recipe comes from our dear friend Starlette, a longtime and much-loved contributor to the VanillaPura community. ❤️ She created this beautiful combination, and we couldn’t resist finding another delicious way to put it to use.
Its warm, complex flavors pair beautifully with ripe peaches, smoky bacon bourbon, and creamy Madagascar vanilla.
Bourbon Peach & Vanilla Cream Dessert Tasters
Makes about 12 -14 small 2–3 oz dessert tasters
Bacon Bourbon Peaches
- 4 cups ripe peaches, peeled and diced
- 2 tablespoons brown sugar
- 2 tablespoons bacon bourbon
- 1 tablespoon Tanzanian Star Extract
- 1 teaspoon fresh lemon juice
- Pinch of salt
Madagascar Vanilla Mascarpone Cream
- 8 oz mascarpone cheese, softened
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tablespoon homemade Madagascar vanilla extract
For Serving
- Toasted chopped pecans
- Finely diced fresh peaches, optional
Instructions
1. Make the bourbon peaches.
Add the diced peaches, brown sugar, bacon bourbon, Tanzanian Star Extract, lemon juice, and salt to a bowl. Gently stir until combined.
Cover and refrigerate for 30–60 minutes, giving the peaches time to release some of their juices and soak up all those flavors. There’s no need to cook or reduce them—we want those peaches fresh, juicy, and bright.
2. Make the vanilla mascarpone cream.
Beat the mascarpone and powdered sugar until smooth. Add the cold heavy cream and Madagascar vanilla extract and whip until soft, fluffy peaks form.
3. Assemble the tasters.
Spoon a layer of bourbon peaches and a little of their juice into the bottom of each small glass or dessert cup. Add a layer of Madagascar vanilla mascarpone cream, then repeat the layers if you have room.
Finish with toasted pecans and a few pieces of fresh peach. Refrigerate until ready to serve.
Keep the Bourbon Subtle
We used bacon bourbon because that little hint of smoke is fantastic with peaches—but we don’t want the bourbon to overpower the dessert.
Two tablespoons gives the peaches warmth and complexity while still letting the fresh fruit and extracts shine. It’s especially nice when you’re serving people who enjoy a little alcohol in dessert but don’t necessarily want their dessert to taste like bourbon.
Want it a little more bourbon-forward? Add another splash. Taste as you go.
This Is Why We Make Extracts
We talk a lot about making extracts, but the really fun part is using them.
Peaches and cream are already a classic. Add a little smoky bacon bourbon, Tanzanian Star Extract, and homemade Madagascar vanilla cream, and suddenly something familiar becomes something completely new.
That little bottle sitting in your extract cupboard? Use it. Experiment with it. Let it make something you already love even better.
Keep Making Life a Little Sweeter. ❤️
