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A Bellini Please!
Un Bellini Per Favore!
According to Harry's Bar in Venice, "A true Bellini is made with pureed white peaches and Italian sparkling wine. Over time the recipe has seen more than a few variations."
The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, head bartender at Harry's Bar. Because of its unique pink color, which reminded Cipriani of a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini. Here is my sweet twist on this favorite libation.
MAKES 4
Ingredients
Coarse sugar
1 cup mascarpone cheese at room temperature
2 tablespoons sugar
1/4 cup crushed amaretti cookies
6 ripe white peaches, pitted and peeled
Prosecco wine
Directions
Wet the rims of 4 martini glasses and dip each in coarse sugar to coat the rims. Refrigerate the glasses.
Whip the mascarpone with the sugar until light and fluffy; stir in the amaretti cookies and setaside.
Puree two of the peaches in a food processor. Transfer to a spouted measuring cup and set aside.
Quarter the remaining peaches; cut into thin slices. Divide and fill each glass with some of the peach slices.
Mix the pureed peaches with the Prosecco and pour evenly over the peaches. Add a dollop of the mascarpone over the top and serve immediately.
This recipe is featured on show 1911 - All Fruit.
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Cheryl Patterson
Ann Bellini
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