Bellinis

The Bellini, from Harry's Bar in Venice, was invented in the 1930s and named later in honor of the artist for the big Giovanni Bellini exposition in Venice in 1948. It is typically made with white peaches, but is also good with pureed yellow peaches. The puree should be absolutely smooth. You can buy frozen and bottled white peach puree. Try mango, too.

Type: Fruit
Serves: 6 people

Recipe Ingredients

4		Peaches (large)
		Sugar - to taste
1		Chilled Prosecco - (750 ml) - see * Note

Recipe Instructions

* Note: Prosecco is an Italian sparkling light wine.

Cut shallow "X" in bottom of each peach and immerse in large pot of boiling water. Remove 1 after 15 seconds and pull peel back; if peach peels easily, remove remainder from pot with slotted spoon and rinse under cold running water.

Peel. Pit peaches, cut into slices and puree in food processor or blender. Sweeten with sugar to taste. Chill 1 hour.

Stir puree to be sure sugar is dissolved. Mix puree and Prosecco in chilled pitcher; pour into chilled glasses (stemmed or small tumblers). Serve immediately. This recipe yields 6 servings.

Each serving: 125 calories; 10 mg sodium; 0 cholesterol; 0 fat; 12 grams carbohydrates; 1 gram protein; 0.37 gram fiber.

Source:
The Los Angeles Times, 06-27-1999

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