Description
Bellini is one of the most popular cocktails in Italy. It was invented in 1948 by Giuseppe Cipriani the owner of the legendary Harry's Bar in Venice. The name of the cocktail was in honour of artist John. Bellini. Creamy-pink color of the cocktail reminded Cipriani of the colour gamut of paintings of the famous painter. In General, marinating fresh peaches in wine is traditional for Italian cuisine.
Ingredients
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Peach
8 piece
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Sparkling wine dry
1 bottle
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Sugar
100 g
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Cognac
50 g
Cooking
Peaches wash, cut in half and remove pits. If the peaches are ripe and sweet, they can be used directly.
If peaches are hard and/or not very sweet, then put them in refractory form, sprinkle with sugar and drizzle with brandy. Bake in the oven for 15 minutes at a temperature of 200 C.
Goovie peaches to get cold in the fridge.
Ostyvshie peaches mash them with a fork or blend in a blender, then RUB through a sieve.
A tall glass of chilled champagne to fill half puree.
Carefully add chilled wine and stir with a long spoon. Enjoy.
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