Bellini Coupe Recipes

Steps:

• Bring a pot of water to a boil and dip the peaches in it for 30 seconds. Rinse the peaches in cold water, then peel.
• Remove the pits and place the pits in a bowl. Combine the lemon juice, orange juice and schnapps and add to the bowl. Slice the peaches and place in the bowl, taking care that the slices are completely moistened with the juice and schnapps mixture. Cover by placing a sheet of plastic wrap directly onto the surface of the peaches and refrigerate for two hours. Adding the peach pit just enhances the flavor a bit.
• To serve divide the peach slices and the juice among four large stemmed goblets. Carefully pour the sparkling wine over the peach slices, pouring slowly because the wine will foam up. Serve at once. When guests have finished eating the peaches, more of the wine can be added to the goblets for sipping.

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

Steps:

• Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

Steps:

• Make a simple syrup by adding the sugar and 1/2 cup water to a very small saucepan and heating over low heat until all of the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge.
• Grab the bag of frozen peaches and the lemon zest and add them to a blender with the cold simple syrup; blend until smooth. Place the blender pitcher in the fridge until you need it.
• To serve, pour some puree into a champagne flute and top off with very cold champagne or sparkling wine.

Steps:

• Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
• Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
• For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
• Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.

Steps:

• Put the peach puree in a Champagne flute up to about 1/3 full and slowly top up with Prosecco.