Fresh Peach Bellini Recipes
FRESH PEACH BELLINIS
Nothing beats a fresh peach Bellini made with bubbly Italian Prosecco. The leftover peach puree can be frozen for later use. I like a drizzle of raspberry-flavored Chambord on top for a sweet touch. Adapted from Ina Garten's Fresh Peach Bellinis, Barefoot Contessa
Provided by Homemade Italian Cooking with Cara
Categories Drinks
Time 25m
Number Of Ingredients 7
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 fine-mesh sieve and discard the peach solids in the sieve.
- Place 2 tablespoons of the peach puree into each Champagne flute and fill with cold prosecco.
- Garnish with fresh peach slice, and float 1 teaspoon of Chambord on top.
- Serve immediately.
PEACH BELLINI
A fruity cocktail that is great on a hot summer's day!
Provided by sanzoe
Categories World Cuisine Recipes European Italian
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 11.1 g, Protein 0.1 g, Sodium 11.1 mg, Sugar 8.8 g
FRESH PEACH BELLINI
This is one of the drinks we made and served in our class. They were yummy....but Champagne is always yummy!! The peach puree will settle to the bottom of the glass or pitcher, so you will HAVE to stir this to mix the two. It is well worth it though. Enjoy!!
Provided by SkinnyMinnie
Categories Beverages
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 2
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).
Nutrition Facts : Calories 110.3, Fat 0.1, Sodium 5.9, Carbohydrate 6.2, Fiber 0.5, Sugar 3.9, Protein 0.4
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.
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4.8/5 (187)Total Time 15 minsCategory Cocktails, DrinksCalories 75 per serving
- Strain the peach puree; you should have more or less 3 cups of strained peach puree. Chill the peach puree for a couple of hours or until ready to use. For an even extra smooth puree that will result in less likehood of the drinks overflowing, strain it again a second time after chilling for 2 hours. Chill again.
- To prepare the Bellini, pour the peach puree into champagne flutes or tall glasses, add a dash of raspberry liqueur, and gently top off with the prosecco or sparkling wine. The ratio is about 1:1 or 1:1.5 between peach puree and prosecco. For each drink I usually use about 2 liquid ounces (60 ml, 4 tbs or ¼ cup) of the peach puree about 2-3 liquid ounces of prosecco.
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- Spoon 3 tablespoons water into small heatproof bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 10 minutes.
- Puree peeled peach wedges in processor until smooth. Transfer 2 cups peach puree to small saucepan (reserve any remaining peach puree for another use). Add sugar to peach puree in saucepan and stir over medium heat until sugar dissolves; transfer mixture to medium bowl.
- Pour enough water into small skillet to reach depth of 1 inch; bring to simmer. Reduce heat to very low. Set bowl with gelatin in hot water in skillet; stir often until gelatin is completely dissolved and mixture is fluid, about 2 minutes. Add gelatin mixture to peach puree mixture; stir until blended. Stir in wine and lemon juice. Let mixture stand until foam subsides, stirring occasionally, about 5 minutes. Fill large bowl with ice cubes and water. Set bowl with peach mixture in bowl with ice water; stir constantly with rubber spatula until mixture is cool to touch, 2 to 3 minutes.
- Divide Bellini mixture among six 7- to 8-ounce Champagne flutes; cover each with plastic wrap and chill until mixture is softly set, at least 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
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From sobeys.com
4.5/5 (2)Calories 170 per servingTotal Time 20 mins
- Peel, pit and cut peaches in half. Cut one half into 8 slices and set aside. Roughly chop remaining halves. Add chopped peaches and lime juice to a food processor and purée. Strain purée for a smoother texture, if desired.
- Divide purée evenly among 8 chilled cocktail glasses and top up glasses with ginger ale. Divide mint sprigs among glasses and garnish each glass with reserved lime zest strips and peach slices.
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5/5 (2)Total Time 3 minsCategory CocktailsCalories 86 per serving
- Pour the peach puree into a champagne flute. Chilling the glasses first is an added bonus, but not necessary.
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Reviews 7Servings 4Cuisine ItalianCategory Drinks
- Puree peaches in a food processor or blender. Press mixture through a fine mesh strainer to remove any pieces of skin and pulp.
- Pour the mixture into a wide, flat bottomed baking dish and freeze, stirring every 30 minutes until slushy.
- Place 3 tablespoons of the peach puree mixture in a champagne glass and slowly pour 1/2 cup of chilled prosecco over top. Stir to mix.
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- First, make peach purée: Peel your peaches, slice them in half, and remove the pits. Place the halved peaches in a blender or food processor, and blend until the purée is completely smooth. Peach purée is best served chilled, so place it in the refrigerator for at least 30 minutes to cool.
- When you’re ready to serve, pour 2 ounces (1/4 cup) chilled peach purée into a Champagne flute. Pour in some chilled Prosecco, being careful not to overflow the glass. Gently stir with a spoon to combine.
- Top off the drink with another splash of Prosecco and garnish with a peach slice, if desired. Serve at once!
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4.5/5 (2)Calories 170 per servingTotal Time 20 mins
- Peel, pit and cut peaches in half. Cut one half into 8 slices and set aside. Roughly chop remaining halves. Add chopped peaches and lime juice to a food processor and purée. Strain purée for a smoother texture, if desired.
- Divide purée evenly among 8 chilled cocktail glasses and top up glasses with ginger ale. Divide mint sprigs among glasses and garnish each glass with reserved lime zest strips and peach slices.
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Estimated Reading Time 3 mins
- Bring a large pot of water to a full rolling boil. Using the tip of a paring knife, slice an “X” into the bottom of each peach. Add peaches to boiling water and cook just until the fuzzy skin begins to peel back at the “X”. This typically takes about 30 seconds. Using a slotted spoon, remove peaches and rinse under cold running water to stop the cooking process. Peel the peaches and slice flesh from the pits.
- Chop peach flesh and place in a large bowl. Add the lemon juice and sugar. Stir to combine. Cover with plastic wrap and chill for 30 minutes.
- Transfer the peach mixture to a blender. Process until very smooth. You can strain the puree through a fine mesh sieve, if desired.
- Add peach puree to a large glass pitcher. If using raspberry jam, add to the peach puree and stir together.
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5/5 (5)Category BeverageCuisine ItalianTotal Time 40 mins
- In a small bowl, whisk together the water, lemon juice, and sugar until the sugar is dissolved and then pour into a blender.
- Blend until smooth and then pour the puree over a fine-mesh strainer over a large bowl, to remove any solids. Refrigerate the puree until fully chilled, or for up to 5 days.
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5/5 (1)Estimated Reading Time 3 minsServings 4
- Bring a medium saucepan of water to a boil. Add peaches and simmer for about 2-3 minutes. Transfer peaches to a bowl of ice water. The peel should now be easy to remove by rubbing gently with a dry paper towel. If not, remove skin with a paring knife or vegetable peeler. Remove peach pits and cut into cubes.
- Add peaches, lemon juice and sugar to a food processor. Process peaches until you have a smooth puree. Refrigerate until ready to use or make into sorbet (see below)
- Distribute peach puree or sorbet (see below) among 4 champagne flutes or wine glasses. Top with sparkling wine, and stir gently.
- Spread puree onto a baking sheet lined with waxed paper. Place in the freezer until frozen. Break up frozen puree into chunks, and return it to the food processor. Process until it forms a thick sorbet, scraping down the sides as needed.
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