White Peach Bellini:
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440ml Prosecco
100ml peach of the vine nectar
2 white peaches

Cut peaches in half and remove stones and skin. Place flesh in a blender with
the nectar. Blend till smooth. Place about 20ml of puree into a champlagne
flute and top with Prosecco and gently stir.

Remaining puree can be stored in the fridge for 2-3 days.


Now drink the Bellini with it's perfect partner......


Peaches wrapped in Serrano ham:
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2 white peaches
20g Serrano ham

Cut peaches in half and romove stones. Cut peaches in quarters. Wrap a piece
of ham around each quarter and serve with your White Peach Bellini.



--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin