Next beverage recipe Belinis
The Belinis, a 1948 creation of Giuseppe Cipriani, owner of Venice’s celebrated Harry’s Bar, was named for Giovanni Bellini, a fifteenth-century Venetian painter. The original version, a pairing of purйed white peaches and prosecco, was served only when this sweet fruit was in season. Later, after the Cipriani family established a New York outpost, they discovered a frozen white peach puree that enabled them to offer the popular drink year-round. For home cooks, the puree is a breeze to put together in a blender or processor. Sweetened with a little sugar and seasoned with lemon juice, it can be assembled with white or yellow peaches. Cool, refreshing, and visually tempting, Belinis make welcoming openers for any brunch.
2 ripe peaches (9 1/2 oz/270 g), yellow or white
(If you can’t find fresh, ripe peaches, you can
substitute frozen ones. Make certain they are
unsweetened, and pat dry with paper towels
once they have been defrosted. Count on
1 1/2 cups/345 g sliced peaches to replace
2 peaches.), plus 6 peach wedges,
peeled, for garnish (optional)
2 tbsp fresh lemon juice
1 tsp sugar
One 750-ml bottle prosecco
- Peel the peaches, pit them, and cut into wedges. Place in a blender or food processor along with the lemon juice and sugar. Process until the mixture is a smooth purйe. (The puree can be prepared 3 hours ahead; cover and refrigerate until ready to use.)
- Divide the peach puree evenly among six champagne flutes. Fill each flute about two-thirds full with prosecco. Stir to combine. If desired, garnish the rim of each glass with a peach wedge. Serve immediately.
Our beverage – Belinis ready. Bon Appetit!
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by BETTY ROSBOTTOM