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I have something wonderful for you today, a Peach Bellini! Yes, I know that a Bellini is always made with peaches. I just wanted to make it obvious for anyone that may not know that…..
Do you remember those totally delicious Peaches and Cream Napoleons that I made the other day? Here, let me refresh your memory…..
Do you see all of that wonderful peach filling? Well I had quite a bit left over and I didn’t want it to go to waste…it was way too delicious for that 🙂 So I started thinking…..what can I do with this yummy peach puree? I could make another batch of napoleons, or…..Bellini!!! Those are made with pureed peaches…..
Now before all of you cocktail purist start pitching a hissy fit, the recipe below is written the correct way. A traditional Bellini is a mixture of Prosecco (Italian sparkling wine) and white peaches. They originally added raspberry or cherry juice to give it a pink glow. Well I didn’t have white peaches, so mine is…..well…..peach colored, so I did not try to make it pink.
If you would like a non-alcoholic version, substitute sparkling juice or seltzer.
The actual measurements will be determined by the size of your glasses, so I guessed that two peaches would make four drinks. Why four? Because an open bottle of Prosecco will not keep. It’s bubbly like champagne and should be used all at once. As you can see, my glasses are not traditional champagne glasses. That is why I did not give exact measurements. And yes, I’m sure you could use frozen peaches as well 🙂
I do not like champagne…I never have…I never will! I do really like this Cupcake Prosecco. It is sweeter, and lighter tasting than champagne, and does not overpower the peaches. No, I was not paid to say that, it was the ONLY bottle of Prosecco at the grocery store 🙂
Any way you choose to make this drink will be awesome! Enjoy!
|Prep time||15 minutes|
- 1 Part pureed peaches (about 2 peaches)
- 2 Parts Prosecco (Italian sparkling wine)
Place your pureed peaches in a champagne flute.
Carefully, and slowly pour in your Prosecco. It WILL bubble up. Let the bubbles go down, and continue filling the glass. Gently stir to combine.
I used the leftover peach mixture from my Peaches and Cream Napoleons, so my puree is cooked down with sugar. (Original recipe: 4 cups chopped peaches, 1 cup granulated sugar, 1 teaspoon vanilla cooked for 25 minutes, then pureed)
This recipe will be partying at these link parties!