Peach Bellini’s

Gigi, one of my best friends, came to visit us last weekend. She brought us a couple of bottles of Spanish Cava. Cava is a sparkling wine which is very, very popular in Spain. It gets its name from the caves or “cavas” where the wine is aged.

We had a bottle left over so I decided to experiment and make Peach Bellinis with it. It turned out pretty good. A Bellini is traditionally made with Prosecco, but I didn’t have any on hand and we needed to drink Gigi’s cava anyway. Here’s my Peach Bellini Recipe.

PEACH BELLINI

  • 6 peaches (about 1½ lbs.), peeled, halved and pitted
  • 3 tbsp. freshly squeezed lemon juice, optional
  • 1/4 to 1/2 cup sugar, depending on how sweet your peaches are
  • 1/4 cup water
  • 1 bottle Prosecco (750 ml or 3 1/3 cups), chilled
  • granulated sugar for garnishing glasses
  1. Place the peaches, lemon juice (if using), sugar and water in the bowl of a food processor fitted with a steel blade and process until smooth.
  2. Pour peach puree into a small pitcher and place in refrigerator to chill until needed.
  3. When ready to serve, pour a little sugar on a plate and invert a chilled champagne glass in the sugar to coat rim.
  4. Pour peach puree about a third of the way up prepared glass and top off with Prosecco.

NOTE:  You can substitute 1 16-oz. bag frozen peaches, defrosted, or 1 large can peaches, drained. Omit the water if using canned peaches.

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