BELLINIS
Provided by Giada De Laurentiis
Time 35m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
- Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
- For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
- Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.
ORANGE BLOSSOMS
This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.
Provided by Nanita
Categories Dessert
Time 57m
Yield 60 mini cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
- Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
- Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
- Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
- Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
- Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
- When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.
Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8
SPARKLING PEACH BELLINIS
Folks will savor the subtle peach flavor in this elegant brunch beverage. - Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Brunch
Time 35m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Line a baking sheet with a large piece of heavy-duty foil (about 18x12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal. , Bake at 375° for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth., Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne. Serve immediately.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
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