Inspired by the famous Peach Bellini cocktail made with Prosecco, Peachy-Blue Moscallini Preserves taste great over vanilla ice cream or frozen yogurt for a quick dessert.
  • Makes: 2 half-pint (8-ounce) jars
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home


  • Serve over vanilla ice cream or gelato with fresh raspberries for a quick Peach Melba dessert.
  • To create a Peach Moscallini float, alternate scoops of vanilla ice cream or gelato with dollops of preserves in a tall glass and then slowly pour in chilled sparkling water, lemon-lime soda or ginger ale.
  • Swirl into softened vanilla ice cream with fresh berries for a gourmet treat.
  • For a quick appetizer, serve on toasted baguette slices sprinkled with crumbled blue cheese.


  1. In an 8-quart non-reactive metal stockpot, combine peaches, Moscato and lemon juice. Let sit for 30 minutes to develop flavors. Stir in pectin until dissolved and add butter, if desired.
  2. Cook over medium-high heat, stirring gently but constantly to prevent scorching, until mixture comes to a full rolling boil that cannot be stirred down.
  3. Quickly stir in sugar until fully dissolved. Return to a full rolling boil, stirring constantly, and boil for 1 minute.
  4. Remove from stove and gently stir for 5 minutes to eliminate any foam and distribute the fruit evenly. Ladle into clean, freezer-safe glass jars or plastic containers, leaving ½-inch of space at the top. Cool for 1 hour on the countertop, then seal with an airtight lid. Place in refrigerator overnight to set.
  5. Keep refrigerated and consume within 3 weeks or store in freezer up to 1 year (thaw overnight in refrigerator).

Tips & Notes

  • This recipe was tested with Oliver Winery Blueberry Moscato.
  • Any flavor of Moscato, Prosecco or Champagne can be used in this preserve.
  • Dip peaches in boiling water for 15 to 20 seconds. Using a slotted spoon, remove and immediately submerge in an ice water bath to cool peaches. Use the tip of a sharp knife to easily peel off the skin.


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