Just peachy (Photo: Emma Boyd)

Recipe: Send off 2019 with a fresh peach bellini (or three)

Celebrate stonefruit season – and the end of this crazy old year – with a classy wee cocktail.

There’s nothing quite like celebrating with an elegant cocktail and given that 2019 is drawing to a close, and peaches are now at their best, what better reason to get into the kitchen and rustle up these blushing peach bellinis! Have a wonderful holiday wherever you might be in the world, and may 2020 be filled with good health, love, peace and happiness.

PEACH BELLINI

Serves 5-6

  • 6 peaches
  • 50g sugar
  • 1 lemon
  • 1 bottle sparkling wine/champagne

Start this recipe the night before you serve it. Remove the stones from the peaches and cut into chunks. Put into a saucepan along with the sugar and cook for 15 minutes with the lid on until soft. 

Peel 4 or 5 thick strips of lemon zest from the lemon and add this to the peaches. Put in the fridge and leave overnight. 

When ready to serve, push the peaches through a sieve into a bowl. Save the pulp and stir it into bircher muesli or eat with yoghurt. Fill a champagne glass one-third full of the peach syrup then carefully top up with sparkling wine/champagne. Serve immediately.


The Spinoff’s food content is brought to you by Freedom Farms. They believe talking about food is nearly as much fun as eating it, and they’re excited to facilitate some good conversations around food provenance in Aotearoa New Zealand.


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