Refreshing Peach Bellini Food

REFRESHING PEACH BELLINI

Steps:

• Combine peach chunks, sugar, and lemon juice.
• Allow to sit 30 minutes.
• Bring to a boil, stirring in sugar until dissolved.
• Reduce heat to low, cover and cook 15 minutes.
• Remove from heat and allow to cool.
• Pour through a strainer, pressing solids to extract flavor and juices.
• Chill and discard solids.
• Place about 1 tbsp of the peach syrup in a flute and fill with champagne.
• Garnish with a peach slice and mint sprig.

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.

BELLINIS

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.

PEACH BELLINI

Steps:

• If using fresh peaches, remove the pit from all 3 peaches. Dice 2 of the peaches and add to the bowl of a food processor. Add the sugar and puree until smooth, then press through a fine mesh sieve. Chill until ready to use.
• Thinly slice the remaining peach.
• Place 1 to 2 tablespoons of peach puree into each of 4 champagne flutes. Top the glasses with prosecco and drop in a peach slice before serving.

BAREFOOT CONTESSA'S 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 (sparkling wine).
• Serve immediately.

PEACH BELLINI

Steps:

• Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture.
• Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.

FRESH PEACH BELLINI

Steps:

• Puree the peaches in a blender until smooth.
• If the peaches are really ripe this should happen without a problem; but if they are not that ripe peel and slice them, place them in a bowl and sprinkle them with a Tbs or so of sugar. Let it sit for 10 min or so to draw some of the juices from the peaches and add a little sweetness.
• Pour puree into a bowl and chill until ready to use.
• Mix 2 oz of peach puree with 4 oz of Champagne, stir to combine and serve in chilled flutes.
• You can also combine the two in a pitcher, mix and serve (we found this a little easier for our large group).