italian dessert recipes

Bellini Recipe

"Absolutely FANTASTIC"





lini recipe
This bellini recipe is awesome. I made these for our Valentine's dinner. Before Valentine's Day, I'd only had bellinis at the Bellagio, Las Vegas. So, when I looked up how to make an authentic bellini - I was a tad surprised. It called for white peach puree. And the best way to make this IS with white peach puree. Really!

Okay, I know white peaches aren't available just everywhere. So - how bout with normal peach puree? OK, so no peaches at all? I put the peach schnapps version in here too.

These bellinis are so good I wished I would have purchased two bottles of champagne. One for me. One for my husband.

One thing to note, the fresh white peach puree will make the drink murky - as you can see in the photo.

Yes, the peach schnapps version does look pretty and but it tastes kinda "meh". Any cheap bar could make it. So, only use it as a back up. Go for fresh peaches if you can! And white peaches are even better!

A few creative ideas for some substitutions are in the section below. Plus a few tips.




Bellini Recipe

YIELD: 1 Serving

Ingredients:

* 2 ozs of puréed white peaches

* 6 ozs champagne



The Workaround Bellini

YIELD: 1 Serving

Ingredients:

* 2 ozs of peach schnapps

* 6 ozs champagne






Puree or juice the peaches?

Doesn't really matter. I'm a Type A Over Achiever - so I juiced mine in my ultra sonic super duper juicer. BUT really, a blender on puree would be perfect.

What type of peach is the best?

The classic bellini recipe calls for white peaches. Fresh white peaches. We live fairly close to white peach orchards. So I puree in the summer and freeze to have whenever. All to say, the classic recipe calls for white peaches pureed. So I'd say truly the white peach flavor is supreme!

Second choice would be a *normal* peach.
And the peach schnapps version would be the back up, b-string, J-V team choice.


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lisa gianotti I love sugar and I eat dessert EVERYDAY! Ok, not MASSIVE amounts. But I do have to finish off the evening meal with a little sweet something.

When I was a kid my health conscience mother would ration my Halloween candy. Her mantra was, "white sugar will kill you". But my Italian grandma always told me, "Everybody needs a little bit of sugar." :-) So, to get my October Halloween sugar fix I will make the traditional Italian cookie recipe, Venetian Bones of the Dead. Italians make these for the Day of the Dead on November 2nd. So - hey, our holiday in America - Halloween is the closest.

So - while the neighborhood is slamming down a bunch of gross mass produced candy on October 31st, I'll have a real goodie. Oh yeah, I'll have to post it too! (Eventually!) You know how it is. Work. Kids. Clean. Cook.



I'll see if Bones Of The Dead is in my grandma's first recipe file she started when she married in 1932. Most of the recipes on my site came from her influence. If they aren't in her file - then I got them from her friends. And the remainder I experimented with adapting her style.

I hope she looks down and smiles this Halloween.

Lisa


Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!



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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.