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Old 09-18-2012, 07:30 PM   #1
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Peaches and Sparking Wine

We have several peach trees that ripen late. So by now I've had my fill of cobblers,pies and what have you. A friend and I came up with this idea and ohhh is it nice. take 6 ripe peaches with 6 guests to go with the peaches. Chill 6 small plates, when ready for dessert, peal the peaches, pass them out along with the cold dishes a salad fork and small knife and of course a glass of the sparkling wine Then the guests slice off a piece of peach and dunk,dunk, dunk it in the wine. yummy and brings smiles to the faces of your guests.
enjoy
kades

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Old 09-18-2012, 09:20 PM   #2
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When should we show up?
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Old 09-18-2012, 09:23 PM   #3
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When should we show up?
Any time you want, I'm easy
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Old 09-19-2012, 11:34 AM   #4
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Why dirty so many dishes? Just make Bellinis.

Bellini recipe

1 medium ripe peach, peeled and pureed
4 to 6 oz Proseco

Pour peach puree into a large champagne flute and slowly add Proseco. Stir gently. Garnish with a peach slice.
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Old 09-19-2012, 03:02 PM   #5
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Why dirty so many dishes? Just make Bellinis.

Bellini recipe

1 medium ripe peach, peeled and pureed
4 to 6 oz Proseco

Pour peach puree into a large champagne flute and slowly add Proseco. Stir gently. Garnish with a peach slice.
I enjoy a Bellini especially at Easter time. But you will have fun dunk,dunk,dunking this peach and wine as you gab and enjoy the company.
thanks for the recipe.
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Old 09-19-2012, 04:19 PM   #6
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Sounds heavenly. I have a question about the Bellinis...why not pour the Proseco in with the peaches while you puree? Is there a reason for stirring the white wine in "gently"?
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Old 09-19-2012, 06:10 PM   #7
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Sounds heavenly. I have a question about the Bellinis...why not pour the Proseco in with the peaches while you puree? Is there a reason for stirring the white wine in "gently"?
Proseco is a sparkling wine, like champagne. If you run it through the blender you will lose all those beautiful bubbles, and you'll probably blow the top off the blender!
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Old 09-19-2012, 06:22 PM   #8
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Oh, okay, that makes perfect sense. After I posted the question, I thought about the term "bruising the wine", a term I vaguely stored in the recess of my mind. I didn't really know what that meant...so I looked it up and read that it's a myth...interesting.
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Old 09-19-2012, 09:44 PM   #9
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Sounds like it would make some good Granita's.
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Old 09-19-2012, 10:47 PM   #10
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Sounds like it would make some good Granita's.
Would sparkling wine work or should it be just a nice sweet white wine? But yes that sounds nice.
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