Recipe: Send off 2019 with a fresh peach bellini (or three)
Just peachy (Photo: Emma Boyd)
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.
Emma Boyd
Emma is a passionate food writer, cook, photographer and mother of three who cooks nourishing, delicious food that celebrates quality local and home-grown ingredients. Emma has recently taken to obsessive seed-raising and quite possibly has more seedlings than her small Taranaki lifestyle block will support - yet another exciting experience in her food journey from garden to plate.
