Prima Opera Peach Bellini Recipe
Make Prima Opera Peach Bellini Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Peach Purée
Cocktail & Garnish
Method
Peach Purée
Prepare peaches
If peaches are very ripe, blanching is optional. To quickly peel: score a small X in the bottom of each peach, plunge in boiling water for 20–30 seconds, then transfer to an ice bath and slip off skins. Pit and roughly chop peaches; you should have about 1 to 1 1/4 cups chopped.
Cook (optional for sweeter, smoother purée)
Place chopped peaches, sugar, and lemon juice in a small saucepan over medium-low heat. Stir until sugar dissolves and peaches release juice, simmer gently for 3–4 minutes to soften. Remove from heat and cool slightly. (If peaches are very ripe and sweet you can skip cooking and proceed raw.)
Blend
Transfer peaches and any accumulated juice to a blender or food processor. Add up to 2 tsp water only if needed to help blending. Purée until completely smooth, about 20–30 seconds. Taste and adjust sweetness with a little more sugar or lemon if desired. Chill the purée if not using immediately.
Strain (optional)
For an ultra-silk Bellini, press the purée through a fine-mesh sieve into a bowl to remove fiber. Use the smooth purée for assembling the cocktail.
Cocktail & Assembly
Measure purée
Spoon 3–4 tablespoons of the chilled peach purée into each chilled flute (4 tablespoons yields a richer flavor).
Top with sparkling wine
Hold the flute at a slight angle and slowly pour chilled Prosecco over the back of a spoon or down the side of the glass to preserve bubbles, filling until about 1/8" from the rim. Pour gently to avoid excessive foaming.
Combine gently
Use a long bar spoon to gently stir or lift-and-turn twice to integrate purée and sparkling wine without flattening the bubbles. The goal is an even peach color with lively effervescence.
Garnish & serve
Float a thin peach slice on the rim or inside the flute. Serve immediately so the drink stays fizzy.
Peach purée can be made and chilled up to 24 hours in advance. Do not combine with sparkling wine until ready to serve.