Each week, we’re joined by cookbook author and president and founder of The Gourmet Warehouse Caren McSherry with a recipe to help you up your game in the kitchen and wow your dinner party guests.
This week is all about perfect peaches — both on the plate and in the glass. The perfect accompaniment to a summer evening with friends.
Fresh Bellini recipe
The original bellini was created in the early 1930’s in Venice Italy at “Harry’s Bar.” The bartender’s name was Giuseppe Cipriani.
That same bar is still there today, making the same world famous drink by the hundreds.
Their current recipe includes lemon juice and sugar, but the true classic is simply peach puree and Prosecco. There are many recipes, but for the purists, this is it.
What you need
- Two ripe peaches, skinned and pit removed
- eight ounces of Prosecco
How to do it
- Place the peeled peaches in a blender or food processor and puree until completely smooth
- Add two tablespoons of the puree to a fluted glass, top with chilled Prosecco and drink
Barbecued peaches
The perfect partner to your fresh Bellini and some good company, imagine grilling these up on a hot summer night.
This dish serves four people.
Mascarpone is an Italian style cream cheese. It is easily purchased at Italian delis everywhere.
In a pinch, use full fat cream cheese.
What you need
- Four ripe but firm peaches
- 2/3 cup mascarpone cheese
- ½ cup crushed amaretti biscuits
- Two tbsp almond flavoured liqueur
- ½ cup Salted Caramel Sauce (garnish)
How to do it
- Cut the peaches in half and remove the stone. Place the peaches on a tray.
- Mix together the cheese, biscuits and liquor. Spoon this mixture evenly into the peach cavities.
- Transfer the peaches directly onto a hot grill that has been preheated to medium high.
- Close the lid and let the peaches grill for about 5-8 minutes or until they are still firm but have a little give to them and the cheese begins to ooze.
- Transfer to your serving dish and give each place a generous drizzle of the salted caramel sauce.
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