Friday, October 3, 2008
The sweet white peaches of summer have disappeared from our Northern California stores recently, and in the past that's meant the end of Bellini season. The product of white peach puree and Prosecco (that's an Italian sparking wine), the Bellini was invented at Harry's Bar in Venice and is the best and highest use of the white peach so far as I'm concerned. Unfortunately it was a highly seasonal pleasure, or at least it was until last week when I stumbled across The Perfect Puree of Napa Valley, a company that makes a frozen white peach puree that works better than anything I've made myself.
Now both the peach puree and the Prosecco (the Venetians frown on those who use champagne) aren't the kind of thing that's on the shelf at your neighborhood store unless you live in a very unusual neighborhood. But neither is difficult to get, at least not where I live. If you don't think you need Perfect Puree's minimum order of six cans (about 96 drinks) that have to be kept frozen, Amazon has it by the single can for $22.50 apiece or about $1.50 per drink. And I get Prosecco dropped off at my office by the delivery guy for K&L Wine Merchants (I've been using Vettori Prosecco di Conegliano Extra Dry at $16 a bottle).
Nothing could be simpler to make once you have the ingredients. Pour one part peach puree into a chilled flute and add two parts Prosecco. Stir gently. Add an optional raspberry for color and serve on any day that the sun is shining.