Bellinis Recipe

Instructions

1. * Note: Prosecco is an Italian sparkling light wine.
2. Cut shallow "X" in bottom of each peach and immerse in large pot of boiling water.
3. Remove 1 after 15 seconds and pull peel back; if peach peels easily, remove remainder from pot with slotted spoon and rinse under cool running water.
4. Peel.
5. Pit peaches, cut into slices and puree in food processor or possibly blender.
6. Sweeten with sugar to taste.
7. Refrigerate1 hour.
8. Stir puree to be sure sugar is dissolved.
9. Mix puree and Prosecco in chilled pitcher; pour into chilled glasses (stemmed or possibly small tumblers).
10. Serve immediately.
11. This recipe yields 6 servings.
12. Comments: The Bellini, from Harry's Bar in Venice, was invented in the 1930s and named later in honor of the artist for the big Giovanni Bellini exposition in Venice in 1948.
13. It is typically made with white peaches, but is also good with pureed yellow peaches.
14. The puree should be absolutely smooth.
15. You can buy frzn and bottled white peach puree.
16. Try mango, too.