Peach puree
The peach puree is made by boiling the peaches, shocking them with cold water, and peeling off the skins. Then, dice them up and heat them on the stovetop with a liquid before pureeing them in a blender or food processor.
The peach puree is simply peaches, with their skin removed, pureed until smooth. You can use white flesh or yellow flesh peaches. The white flesh variety is usually sweeter than those with yellow flesh, which can sometimes be a little tart in flavor.
Serve peach puree, like a delicious dessert for babies, or mix it with a variety of other fruit, veggie, or meat purees.
Peach puree is also great with
Bellini
This Bellini cocktail was invented by the bartender Giuseppe Cipriani between 1934 and 1948 at Harry's Bar in Venice, Italy. The name is after the Italian Renaissance painter Giovanni Bellini because the drink color reminded Cipriani of the painter's preferred warm and subdued color palette. The original Bellini is made with white peaches, although most variations use yellow peaches because they are more available and ripen faster and better. When peaches are out of season, canned or frozen peaches will work, but the sugar content can make the drink too sweet, so choose unsweetened canned peaches if you can't find fresh ones. For garnishing the drink, frozen slices of peach are a great option and it will keep the Bellini colder without any dilution. The fruit juice gave the drink a unique translucent pink hue. Since then, the recipe has developed several versions, because white peaches weren’t available everywhere at all times. It's delightfully delicate in flavor and very easy to make. A Bellini is a cocktail made with Prosecco and peach purée or nectar. It originated in Venice, Italy. Pour peach puree into chilled flute, add Prosecco. The Bellini is an IBA Official Cocktail.