So today we’re not cooking with booze.
We’re just going to drink it.
Normally a bellini is made with peach puree. Who says we have to use peaches? I happen to have a bunch of nectarines, so that’s how we’re gonna roll.
Happy Friday, Y’all!
- 2 nectarines, peeled, pitted, roughly chopped
- 1-2 tablespoons water
- 1 bottle prosecco
- Toss nectarines into a blender and puree - if you have a fancy pants high speed blender - well then good for you, hot shot - for the rest of us using a Cuisinart, do your best and add enough water to thin it to the consistency of your liking
- Transfer 1 - 1/1/2 teaspoon nectarine puree to each champagne glass and top with prosecco - you know that stuff overflows in a heartbeat, right? Be careful or be prepared to clean up on aisle 3