Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Bellinis
This refreshing summertime sparkler was invented in 1948 by Giuseppe Cipriani, a Venetian bar owner who wanted to do something special with the sweet white peaches that come into season for a few months in Italy each summer. Harry’s Bar, the birthplace of the bellini, was famous for the glamourous clientele who came to enjoy its cocktails, including this – a perfect mix of fruity peach purée and chilled prosecco.
Ingredients
- 200g ripe peaches
- 2 tbsp caster sugar
- 100ml water
- Juice of 1 lemon, around 30ml
- 750ml prosecco, chilled
Prep: 15 mins | Cook: 5 mins
Method
1. Fill and boil your kettle. Pop the peaches in a heatproof bowl and pour over enough boiling water to cover them. Set aside for 5-10 mins, then drain the peaches and pull off the skins – the hot water should have loosened the skins so they just slip off.
2. Roughly chop the peaches, discarding the stones. Add the peaches to a small pan with the sugar and water. Cover the pan with a lid, set on a medium-heat and bring to a gentle boil. Turn the heat down and simmer for 3-5 mins till the peaches are soft and collapsing.
3. Squeeze in the juice from 1 lemon. Blitz the peaches and their syrup in a blender, or use a hand-held blender to blitz them in the pan to make a pourable purée. If it's too thick, stir in a little cold water. Pour the purée into a tub and store in the fridge for up to 3 days.
4. To make the bellinis, pour around 50ml (3 tbsp) peach purée into 6 flute glasses, then top up with chilled prosecco. Gently stir to mix then serve.
You'll need to log in to leave a rating & comment