Bellinis (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
2 cups sugar |
1 cup water |
3 (16-ounce) bags frozen peaches, thawed |
1 teaspoon grated orange peel |
4 to 6 (750-ml) bottles prosecco or other sparkling wine, chilled |
orange peel twists, for garnish |
Directions:
1. Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
2. 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.
3. 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.
4. Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.
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