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
- 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.
- Pour peach puree into a small pitcher and place in refrigerator to chill until needed.
- When ready to serve, pour a little sugar on a plate and invert a chilled champagne glass in the sugar to coat rim.
- 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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