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Bellini

chezfredo Jul 18, 2008 09:13 AM

Making Bellinis for the first time next week. Prosecco or champagne? Fresh peaches, frozen peaches, peach nectar? Schnapps? Any special tips?

  1. Alcachofa Jul 18, 2008 11:09 AM

    Fresh peaches v frozen??? Do you really have to ask? :o)

    The traditional recipe calls for white peaches and prosecco, but any fresh peach and light and simple dry sparkly wine will make a dang good one.

    I have to ask though: Schnapps?? Where did that come from? Did you actually see a recipe with that? I've got to see that.

    2 Replies
    1. re: Alcachofa
      chezfredo Jul 18, 2008 11:53 AM

      I saw a recipe calling for peach schnapps on drinkstreet. Some raves, some pans. Sounds like a recipe for an early evening to me, but thought I'd ask here. And yes, the choice between fresh and frozen is obvious now that you mention it. I'll be making a lot of them and was thinking of covenience, but that's probably not a good idea.

      Any suggestion on proportions?

      1. re: chezfredo
        x
        Xaga Jul 20, 2008 12:39 AM

        I believe typical is 1 oz peach puree and 4 oz prosecco. I'm sure you could adjust to taste.

    2. JK Grence the Cosmic Jester Jul 21, 2008 05:14 AM

      If peaches are in season where you are (the season just ended around here), go for those. If they're hard as rocks, go for the frozen ones. The sparkling wine used is traditionally prosecco, yes.

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