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.
1 cup mascarpone cheese at room temperature
2 tablespoons sugar
1/4 cup crushed amaretti cookies
6 ripe white peaches, pitted and peeled
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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