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    Home » Recipes » Recipes

    Fresh Peach Bellinis

    Published: Sep 23, 2015 · Modified: Feb 13, 2022 by Cara Kretz · This post may contain affiliate links · 1 Comment

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    fresh peach belliniA Fresh Peach Bellini is the perfect drink for a ladies Tuscan lunch. We blended fresh, tree-ripe peaches into a sweet puree, and topped that with our  favorite Italian Prosecco from hometown Chef Jamie Laurita.

    fresh peach bellini
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    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
    Course Drinks
    Prep Time 15 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 25 minutes minutes
    Author Homemade Italian Cooking with Cara

    Ingredients

    • Special Equipment: Food processor fine-mesh sieve, champagne flutes
    • 4 ripe peaches peeled and sliced (reserve some slices for garnish)
    • 1 cup frozen peaches
    • 2 tablespoon freshly squeezed lemon juice
    • 1 tablespoon fine sugar
    • 2 bottles Prosecco chilled
    • Chambord for garnish

    Instructions

    • 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.
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    1. Foodies Celebrate a Tuscan Autumn Lunch • Homemade Italian Cooking says:
      September 24, 2015 at 10:00 am

      […] Fresh Peach Bellinis – with Chef Jaime Laurita’s Prosecco […]

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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