The lovely Bellini, a cocktail made with white peach purée and Prosecco, the Italian sparkling wine, was made famous at Harry's Bar in Venice (what wouldn't taste lovely at Harry's Bar in Venice?). I've reinterpreted the ingredients of the famous Bellini in this fetching dessert. Salute!
6 large ripe peaches
(use white peaches if you can find them)
1 cup plus 2 teaspoons sugar
3 cups Prosecco (Italian sparkling wine)
1 vanilla bean, split lengthwise
Peel from 1/2 lemon
2/3 cup crème fraîche
1 tablespoon crème de cassis
Bring a large pot of water to a boil. Drop a few peaches at a time into the boiling water and blanch for 15 seconds, then remove them with a slotted spoon to a bowl of ice water. Carefully slip off the peels.
In a large saucepan, combine 1 cup of sugar, the Prosecco, vanilla bean, and lemon peel and bring to a boil over medium heat. Decrease the heat to a simmer and carefully add the peaches. Poach until tender, 8 to 10 minutes, depending upon their degree of ripeness. Remove the saucepan from the heat and let the peaches cool in the liquid.
In a medium bowl, combine the crème fraîche, remaining 2 teaspoons of sugar, cassis, and 1 tablespoon of the poaching liquid. Whip just until soft peaks form. Remove the peaches from the liquid with a slotted spoon. Put in individual bowls or goblets and spoon the crème fraîche over them.
Great Food and Simple Style for Hectic Lives
By Donata Maggipinto
Clarkson Potter/Publishers, November 1998
240 pages, 125 full-color photographs
ISBN: 0-609-6011 1-3
Recipe Reprinted by permission.
This page created June 1999
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