Peach Prosecco Food

PROSECCO PEACH BELLINI COCKTAIL

Steps:

• Add soft peahes and some of the juice to a blender and puree until smooth. Refrigerate until using.
• Make sure Prosecco is nice and cold or add a few ice cubes to the glasses. To make bellini cocktail, you have two options.
• add 1/4 cup or 4 tablespoons of peach puree to the bottom of a glass and fill up quarter of the glass with sparkling wine. Stir and once the bubbles fizzle out, fill up the rest of the glass and stir gently. If you like it sweeter, you can add more puree.
• make a bellini pitcher by combining 2 cups of peach puree with all of the prosecco in a glass jug. Make sure to add prosecco in batches to avoid too much fizzing. You can add a few ice cubes to keep it nice and cold.

PEACH PROSECCO

Steps:

• In a cocktail shaker, combine the vodka, peach liqueur, Prosecco, lemon juice, peach nectar, and bitters, if using. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a chilled champagne coupe and garnish with a peach wedge.

ORANGE-PEACH PROSECCO COCKTAIL

Steps:

• Divide the juice concentrate, brandy and orange juice between 2 Champagne flutes; stir. Add 3 raspberries to each glass and top off with prosecco. Serve immediately.

PEACHES, RASPBERRIES, AND BLUEBERRIES WITH PROSECCO

Steps:

• Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.
• Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit.

PEACH, BLUEBERRY, AND PROSECCO SOUP

Steps:

• In large bowl, mix peaches with sugar.
• Mix juices with the prosecco; pour over peaches.
• Add half the mint leaves and let marinate in refrigerator 20 minutes.
• Stir in blueberries.
• Garnish with the remaining mint.

PEACH AND PROSECCO ICE

Steps:

• Stir first 3 ingredients in medium bowl until sugar dissolves. Blend peaches and reserved peach juices in processor until peaches are finely chopped. With machine running, gradually pour in sugar syrup; process until smooth. Add Prosecco and blend well. Transfer mixture to container. Cover and freeze until firm, at least 3 hours. (Can be made 2 days ahead. Keep frozen.)

PEACH AND PROSECCO ICE

Steps:

• Stir the first 3 ingredients in a medium bowl until the sugar dissolves.
• Blend the peaches and reserved peach juices in a food processor until the peaches are finely chopped. With the machine running, gradually pour in the sugar syrup; process until smooth.
• Add the Prosecco or sparkling wine and blend well.
• Transfer the mixture to a container.
• Cover and freeze until firm, at least 3 hours. Can be made 2 days ahead and kept frozen.
• My notes: The recipe listed Prosecco or sparkling wine in the ingredients, but I was unable to list Prosecco as an ingredient: it kept being rejected. When I made this, I simply used a sparkling wine.