Peach Bellini Recipes

Steps:

• 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 sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

Steps:

• If using fresh peaches, remove the pit from all 3 peaches. Dice 2 of the peaches and add to the bowl of a food processor. Add the sugar and puree until smooth, then press through a fine mesh sieve. Chill until ready to use.
• Thinly slice the remaining peach.
• Place 1 to 2 tablespoons of peach puree into each of 4 champagne flutes. Top the glasses with prosecco and drop in a peach slice before serving.

Steps:

• Allow chopped peaches to defrost if using frozen. If using fresh peaches, put puree in freezer to chill about 1/2-1 hour before proceeding(or put peaches in freezer till they are really cold, about 1/2-3/4 hour.
• Place in blender with 1/2 cup sparkling cider. Blend until peaches are pureed.
• Divide puree evenly between 4 champagne glasses. Fill glasses with remaining sparkling cider. Serve and enjoy!

Steps:

• Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture.
• Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.

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:

• Combine sugar, peaches, Prosecco and lemon juice in a very large stockpot. Bring to a full rolling boil, stirring constantly until the sugar dissolves.
• Quickly stir in the pectin and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
• Remove from heat and stir for 5 minutes to eliminate the foam and help evenly distribute the fruit throughout the jam.
• Fill hot, sterilized half pint canning jars, leaving 1/4-inch headspace.
• Process jars in a boiling water bath canner for 5 minutes, adjusting for altitude.
• The jars may need to sit for up to 2 weeks before full gel is acheived.
• *To make a peach bellini float stir some of this jam into soda water and top with vanilla ice cream!

Steps:

• Puree the peaches in a blender until smooth.
• If the peaches are really ripe this should happen without a problem; but if they are not that ripe peel and slice them, place them in a bowl and sprinkle them with a Tbs or so of sugar. Let it sit for 10 min or so to draw some of the juices from the peaches and add a little sweetness.
• Pour puree into a bowl and chill until ready to use.
• Mix 2 oz of peach puree with 4 oz of Champagne, stir to combine and serve in chilled flutes.
• You can also combine the two in a pitcher, mix and serve (we found this a little easier for our large group).

Steps:

• Place peach crystals into 7 Up.
• Stir and place in freezer (I use Ziploc bags or Tupperware).
• When partially frozen or fully frozen, place in blender along with rum and champagne.
• Blend until smooth consistency.
• Pour into glass and top with Sangria when ready to drink.

Steps:

• With a box grater, grate peaches into a pitcher. Add the sugar and water to the peaches and place pitcher in refrigerator until chilled and sugar has dissolved, or until needed.
• When ready to serve, pour the superfine sugar on a plate and invert a chilled Champagne glass in the sugar to coat rim. Pour about a 1/8th of the peach mixture into the prepared glass and top off with Prosecco. Stir gently and serve.

Steps:

• Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.

Steps:

• Pour one ounce mango or peach nectar into a champagne flute, fill the remainder of the glass with champagne or sparkling wine and serve immediately.