Plum Vanilla Bean Bellini Recipes

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PLUM-VANILLA PRESERVES



Plum-Vanilla Preserves image

Provided by Food Network Kitchen

Time 2h5m

Yield 4 8-ounce jars

Number Of Ingredients 6

1 1/2 pounds firm-ripe plums, cut into 1-inch pieces (with skin)
2 1/4 cups sugar
2 vanilla beans, split lengthwise and halved crosswise
4 small cinnamon sticks
1 lemon
1 1/2 pounds firm-ripe plumcots or apricots, cut into 1-inch pieces (with skin)

Steps:

  • Start with our step-by-step canning how-to.
  • Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
  • Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
  • Meanwhile, sterilize four 8-ounce canning jars and lids.
  • Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
  • Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.

CALIFORNIA WHITE PEACH AND SPARKLING WINE COCKTAIL (AKA BELLINI)



California White Peach and Sparkling Wine Cocktail (aka Bellini) image

Provided by Bobby Flay

Categories     beverage

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 5

1/2 cup sugar
1/2 vanilla bean, split and seeds scraped
2 ripe white peaches, peeled, halved, pitted and chopped, plus 1 cut into thin slices
Very cold California sparkling rose wine, as needed
Fresh mint sprigs, for garnish

Steps:

  • Combine the sugar, 1/2 cup water, vanilla bean and seeds in a small saucepan. Bring to a boil and cook until the sugar is melted. Remove the vanilla bean, transfer to a bowl, cover and refrigerate until cold, about 1 hour.
  • Combine the vanilla sugar syrup and chopped peaches in food processor and process until smooth. Put some of the puree into the bottom of 4 Champagne flutes, or a pitcher. Top with cold sparkling wine and garnish with sliced peaches and mint sprigs.

CHERRY BELLINIS



Cherry Bellinis image

Provided by Bobby Flay

Categories     beverage

Time 50m

Yield 4 servings

Number Of Ingredients 3

1/4 cup sugar
1 cup unsweetened cherry or black cherry juice
1 bottle cava or other sparkling wine, cold

Steps:

  • Put the sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Boil until the sugar dissolves, about 5 minutes. Transfer to a bowl or measuring cup and cool in the refrigerator.
  • Combine the cherry juice and half of the cooled simple syrup in a large pitcher. Add the cava and stir to combine. Taste and add more simple syrup if desired. Serve in chilled wine flutes.

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