At the Torrance (California) Farmer's Market this morning -- Beautiful, fresh,
ripe, sweet, juicy white peaches!

http://www.flickr.com/photos/clayirv...n/photostream/

They're fantastic, by the way.

--
Clay Irving >
Pleasure is nature's test, her sign of approval.
- Oscar Wilde

"Clay Irving" > wrote in message
...
> At the Torrance (California) Farmer's Market this morning -- Beautiful,
> fresh,
> ripe, sweet, juicy white peaches!
>
>
> http://www.flickr.com/photos/clayirv...n/photostream/
>
> They're fantastic, by the way.
>
> --
> Clay Irving >
> Pleasure is nature's test, her sign of approval.
> - Oscar Wilde

I'm going to the Hillcrest Farmer's Market in the morning to get some of
these! Along with some white nectarines, yellow nectarines, cherries,
blueberries, cucumbers, green beans...Ah, I love the market... :-)

kimberly

"Clay Irving" > ha scritto nel messaggio
...
> At the Torrance (California) Farmer's Market this morning -- Beautiful,
> fresh,
> ripe, sweet, juicy white peaches!
>
>
> http://www.flickr.com/photos/clayirv...n/photostream/
>
> They're fantastic, by the way.
>
> --
> Clay Irving >

No matter how many ways people copy them, nothing makes a Bellini except
ripe, white peaches with the perfume of spice in every slice. Get some
Prosecco or cheap champers and go for it.

"Clay Irving" > wrote in message
...
> At the Torrance (California) Farmer's Market this morning -- Beautiful,
> fresh,
> ripe, sweet, juicy white peaches!
>
>
> http://www.flickr.com/photos/clayirv...n/photostream/
>
> They're fantastic, by the way.

Clay,
I made an Asian Flank steak with sweet slaw recipe for dinner tonight and
grilled some white peach halves along with the meat as a garnish. I brushed
a little honey on the cut sides of the peach to help them caramelize a bit.

What a great flavor.

I also picked up some large Saturn 'donut' white peaches today. Saving them
for tomorrow's lunch.

Jon

On Jul 6, 2:12*am, "Giusi" > wrote:
>
> No matter how many ways people copy them, nothing makes a Bellini except
> ripe, white peaches with the perfume of spice in every slice. *Get some
> Prosecco or cheap champers and go for it.

Here's the recipe for the original from Harry's Bar:

Bellini -- Original Version

2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco or Asti
Spumante Brut

Place 1 1/2 tablespoons puree In the bottom of each flute and add 2 -
3 drops of the raspberry puree. Add sparkling wine and serve.

Raspberry puree: Puree fresh or frozen (thawed) berries in a food
processor.

Peach puree: Peel fresh peaches, cut up in pieces and blend in a food
processor.

Serving glass: Tall champagne flutes

"aem" > ha scritto nel messaggio
...
On Jul 6, 2:12 am, "Giusi" > wrote:
>
> No matter how many ways people copy them, nothing makes a Bellini except
> ripe, white peaches with the perfume of spice in every slice. Get some
> Prosecco or cheap champers and go for it.

Here's the recipe for the original from Harry's Bar:

Bellini -- Original Version

2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco or Asti
Spumante Brut

Place 1 1/2 tablespoons puree In the bottom of each flute and add 2 -
3 drops of the raspberry puree. Add sparkling wine and serve.

Raspberry puree: Puree fresh or frozen (thawed) berries in a food
processor.

Good for you! I do not use the raspberries, because they are always
expensive here. With really ripe white peaches, I don't miss them at all.
If I really had to have a hint of raspberry I would use a drop of the grappa
with raspberries in the bottle.

Forget serving size! These are for my birthday and I should overindulge
once a year, no?