Bellini

Method

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1. Peel the peaches with a small sharp knife, halve them and remove the stones.

   Mark done

2. Purée the flesh with the lemon juice and sugar until completely smooth.

   Mark done

3. Push the purée through a fine sieve so no fibres remain.

   Mark done

4. Refrigerate the purée and the glasses 2 hours, until both are thoroughly cold.

   Mark done

5. Spoon the cold purée into each flute to fill it about one third.

   Mark done

6. Pour the cold prosecco slowly down the inside of the glass until the flute is full.

   Mark done

7. Let the pouring mix it. Do not stir, and serve at once.

   Mark done

Chef’s Tips

• White peaches. Yellow ones give the wrong colour and the wrong taste.
• Cold purée, cold glasses, cold wine, or it foams over.
• Pour slowly and never stir.

Pairing Suggestions

• Cicchetti
• Salted almonds
• A canal-side table

Storage & Reheating

The purée keeps refrigerated 1 day. Assemble only to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.