Make Bellini With Canned Peach Juice
Peaches in Canned Peaches are technically the same sticky stone you can buy fresh at the grocery store, but they are in many ways their own unique product. Canned peaches are more elastic and crumbly than their fluffy counterparts, which sounds unpleasant but actually delicious. I can eat these peaches all day.
Another distinguishing feature of canned peaches is the liquid in which they are packed. Sometimes it’s juice, sometimes it’s light syrup, and sometimes it’s heavy, but always tasty, and pouring it down the drain is just a fool, especially since you can just pour sparkling wine over it and call it Bellini.
It’s a lie? It seems, as it were, something like. The “real” Bellini is made with pureed white peaches (sometimes soaked in wine) and prosecco, and it definitely isn’t. I wouldn’t call it “cheesy,” but I would call it “affordable,” as I describe myself. You can also call it “lean” or “low waste” if you want it to be called.
Anyway. This is very easy to do. While in most Bellini recipes you add two ounces of puree and then add four ounces of Prosecco to that puree, I like adding syrup / juice after sparkling wine simply because the syrup / juice is thicker than wine and the kind of drink. of naturally blends when you add a heavier ingredient after a lighter one. Two ounces is a good amount of juice / syrup, although you can try an ounce and a half if the peaches were in thick syrup. Either way, you should chill everything – juice / syrup, prosecco and glass – then pour both chilled liquids into a chilled glass and enjoy. Canned peach syrup and juice will keep in the refrigerator for about a week, so you can make a few, although I recommend putting them in a separate container rather than storing them in an open metal jar.