Fresh Peach Martini Food

FRESH PEACH BELLINIS

Steps:

• Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

PEACH BELLINI

Steps:

• Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.

PEACH MARTINI

Steps:

• In a cocktail shaker mix all the ingredients along with the ice. Shake well and pour into a chilled martini glass.
• Garnish with a peach slice.

FRESH PEACH MARTINI

Steps:

• Place all ingredients in blender and process until smooth.

PEACH MARTINI

Steps:

• Put all ingredients in blender.
• Blend until ice is crushed.
• Serve in martini glasses.
• Chin chin!

FRESH PEACH GALETTE

Steps:

• Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
• Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheet. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
• Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
• Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.