HOW TO PUREE PEACHES FOR BELLINIS RECIPES

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PEACH BELLINI RECIPE - BBC FOOD



Peach Bellini recipe - BBC Food image

This famous bellini cocktail was invented at Harry's Bar, Venice, in 1934. The combination of peach juice and fizz is almost acceptable at breakfast.

Provided by Jo Pratt

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Serves 4

Number Of Ingredients 3

2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juice
chilled champagne or sparkling wine
2 chilled champagne glasses

Steps:

  • Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each.

PEACH BELLINI RECIPE - BBC FOOD



Peach Bellini recipe - BBC Food image

This famous bellini cocktail was invented at Harry's Bar, Venice, in 1934. The combination of peach juice and fizz is almost acceptable at breakfast.

Provided by Jo Pratt

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Serves 4

Number Of Ingredients 3

2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juice
chilled champagne or sparkling wine
2 chilled champagne glasses

Steps:

  • Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each.

More about "how to puree peaches for bellinis recipes"

PEACH BELLINI RECIPE - BBC FOOD
This famous bellini cocktail was invented at Harry's Bar, Venice, in 1934. The combination of peach juice and fizz is almost acceptable at breakfast.
From bbc.co.uk
Reviews 5
Cuisine Italian
  • Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each.
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