Good Morning Gloucester

Bellinis would make a festive addition to your Labor Day/Schooner Festival weekend brunch or dinner, especially at this time of year when the farmer’s markets and grocer’s shelves are brimming with tree-ripened fresh fruit.

Our ‘Belle of Georgia’ white-flesh peach tree never disappoints. Each and every year since first planting, this semi-dwarf peach tree gives us mouth-watering sweet peaches. Not all of the peaches are perfect and the ones that are not eaten out of hand are whipped into smoothies, cooked in confections, or macerated with Prosecco.

~ Bellini Recipe ~

Marinate peeled, pitted, and sliced (halved or quartered) peaches in Prosecco for several hours. Just before serving, puree the peach-Prosecco mixture. Spoon the puree into champagne glasses, about 1/3 to 1/2 filled, and to taste. Gently add more Prosecco to the puree. Add a drop of raspberry liquor, Chambord, or a few fresh raspberries to the puree, to give the drink that beautiful pinky-peach glow.

Bellinis are traditionally made with white-flesh peaches such as ‘Belle of Georgia,’ but any variety of sweet peach will do.

‘Belle of Georgia’ Peach Blossoms

In flower and in fruit, the peach is a pretty tree for your landscape ~

Read an excerpt about the ‘Belle of Georgia’ from my book Oh Garden of Fresh Possibilities ~ Notes from a Gloucester Garden here ~

Continue reading “Peaches Ripening in the Warm Sun ~ Do I Hear Bellinis, Anyone?” →