When we were in Venice a few years ago (one of our first trips after moving to Munich), we stopped in at Harry's bar and I tasted my very first Bellini. Yum.
While the recipe calls for 'white peach puree' and on the blog, they are rather snobby about not using anything else, I would have no problems substituting another peach. Whatever sweet delicious peaches you have at the market, go with it. Seriously, peach and prosecco?! You can NOT go wrong.
Champagne or prosecco alone are fun, but if you're looking to make an extra special night of it (new years or any other event), try a Bellini. And invite me to your party. xo
Bellini
This recipe comes from Rob Chirico's Hair of the Dog.
1 ounce white peach puree
3 ounces Prosecco
Peach puree:
1 pound white peaches
Simple syrup (1 part sugar dissolved in one part water), as needed
Peel, pit and puree peaches through a food mill; then strain through a fine sieve or China cap into a pitcher. Add simple syrup to taste if peaches are too tart, and refrigerate until cold.
To make the Bellini:
Make sure the white peach puree and Prosecco are both very cold. Following a ratio of 3 parts Prosecco to 1 part white peach puree, serve in a well-chilled highball glass or Champagne flute.
Guten appetit, and happy new year!
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1 comment:
Also, canned peach puree works when peaches aren't in season or if you're just lazy (like me!).
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