This makes freestone peaches more ideal for cooked items like peach jam, peach pie and this puree. Clingstones are better grilled, sliced or eaten raw as they’ll hold onto the pit a little better. Pour the peach puree into a champagne flute. Chilling the glasses first is an added bonus, but not necessary. Mimosas might be more widely known, but any brunch expert worth their salt knows that flutes of Peach Bellinis instantly elevate anything you put on the table. Remove the peach skin if you like, but it's not necessary. Be sure to rinse the fruit before cutting, though. For a finer texture, strain the puree through a fine-mesh strainer to make it more juice-like.

A medley of sparkling wine and white peach purée, Bellini is the quintessential drink of Venice. Invented sometime between the mid 1930s and 1940s, for many it represents la dolce vita in a glass. Interestingly, like the beef carpaccio (named after Vittore Carpaccio, a painter known for his love of deep reds), the Bellini was also inspired by a painter (the 15th century Venetian artist Giovanni Bellini, who had a talent for reproducing pastel nuances), suggesting that Venice’s rich art scene had a strong influence on Cipriani’s creative work.The other option is to freeze your peach puree. It can freeze for up to three months. I place the peach puree in a freezer bag and lay it flat in my freezer. Let it thaw for 24 hours in the refrigerator before you make these awesome Peach Puree Recipes below.

Plus, a UFO peach is certainly the coolest name for any fruit… These are white donut peaches (a.k.a UFO peaches). Can I Use this Peach Puree For Bellinis?When you roast the peaches in their skins, you’ll end up with brighter coloured puree that’s also more intensely flavoured. Best Peach CobblerCinnamon-y sweet peaches are topped with flaky ricotta biscuits: and we dare you to eat just one bite Summer temperatures often beg for a grown-up slushie. The Bellini is easily adapted to a frozen treat. Love peaches? Us too. When it’s peach season, there’s a short window to make all those delicious recipes. Here are all the best peach recipes to try: The flavor of peach puree is best when you use fresh peaches. But you can use frozen too. Here’s the pro’s and con’s of each:

Our instructions for making the puree calls for four peaches. This should yield around 1 1/2 cups of puree with the added ice, which is enough for six Bellinis. White Peaches– As mentioned above you can use just about any peach you want for this puree. Just keep in mind that if you do use yellow peaches, they’ll be a little more acidic and you’ll probably want to add less lemon juice.Peach nectar comes in cans and juice box size containers and can be found at stores like Target and Walmart. However, if you prefer, you can make your own peach puree. Fresh peaches: Peach season is such a short window in the summer. But when it’s here: peaches are king! The sweet flavor of a ripe peach is like none other. We highly recommend using fresh peaches for the best flavor. You can also freeze fresh peaches and use them later in this recipe. White peaches are generally less acidic and more firm-fleshed than regular yellow peaches. This makes them great on their own or for lighter desserts.