Nothing says summer more than a fragrant Peach Bellini. Invented at Harry’s Bar, Venice, in 1934. The combination of peach puree and bubbles is a classic aperitif to be enjoyed all summer long. Try this recipe for Peach Bellini it’s the perfect combination of sweet peaches and dry prosecco.
Peach Bellini Recipe
Makes 10 aperitif drinks
Ingredients:
2 whole peaches, seeded, chopped
1 vanilla bean, split, seeds scraped
50g caster sugar
75ml prosecco, plus extra 1L, to top up glasses
Method:
To make peach puree, place chopped peach, vanilla bean and seeds, sugar, prosecco and 75ml water in a medium saucepan over a high heat. Simmer for 2 minutes or until peach is tender. Remove from heat and set aside to cool to room temperature.
Remove and discard vanilla bean. Using a hand mixer, beat mixture until smooth. Strain through a fine sieve into an airtight container and store in the fridge until needed.
To serve, pour 25ml chilled peach puree into each champagne flute or tall glass. Top up with extra prosecco, pouring slowly so it does not react with the sugary peach puree and flow over the rim. Serve.
