Bellini

Bellini

Prosecco with white peach nectar

By
From
The Amalfi Coast
Serves
6
Photographer
Helen Cathcart

Try to get hold of ripe white peaches to make the purée for their amazing floral scent. If you can’t find them, use yellow peaches instead. If you’re struggling to find ripe peaches, soften them by heating them with the sugar until tender.

Ingredients

Quantity Ingredient
250g white peach flesh, peeled and stones removed, (approx 2–3 peaches)
25g caster sugar
1 bottle prosecco

Method

  1. Cut the peach flesh into 3 cm cubes and tip into a bowl. Mix in the sugar and leave to macerate for 30–60 minutes. Blend the fruit to a soft purée; it should pour easily. If the mixture is too thick, add a little water to dilute it.
  2. To make the Bellini, pour all the purée into a jug along with a glass of Prosecco and stir – it will fizz and foam. Pour into glasses and top with Prosecco straight from the bottle.

Variation

  • For a strawberry version of this drink, called Rossini, replace the peach purée with the strawberry sauce.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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