Fresh From Nancy's Garden

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Peachapalooza Part 1: Laguna Beach Bellinis

It was time for a Peachapalooza at my house last weekend! The peach tree that I just planted in March was filled with the sweetest, juiciest and peachiest peaches I’ve ever had. There were so many and they needed to be picked right then. I had no choice–Peachapalooza.
Sometimes the best parties are the last minute ones–I’ve been doing that a lot this summer when I have a big harvest. 
So…this is Part 1 of Peachapalooza–Laguna Beach Bellinis! Stay tuned for Parts 2 and 3.
I think you’ll like this considering my last alcoholic post Cheers To Summer has been such a big hit it’s rocketed to the Number 8 All-Time Viewed Posts–in less than a month. Thank you so much!
Cheers again to the peaches and here’s how to make my Laguna Beach version of a Peach Bellini.
(This will serve about 6-8)
  • 6 really fresh and ripe peaches, for the nectar
  • 1 peach, sliced into wedges for garnish
  • 1/2 cup Peach schnapps
  • 1-2 bottles Prosecco

Start with really good and juicy peaches, like these that I picked from my tree.

Peel them. I used a regular peeler and it was simple.

Put them in a small food processor.

Puree on high until it’s smooth and a little frothy.

Pour peach nectar into a pitcher and add 1/2 cup Peach Schnapps. Stir. You can make this part up to an hour in advance. Just cover and chill until you’re ready to serve.

Add 1 bottle of chilled Prosecco to the pitcher.

Pour into champagne glasses and garnish with a peach wedge.

Hand one to your guests and let the party begin. Serve with your favorite appetizers–I just cut up a nice melon, made my Ina Garten shrimp and Mary brought asparagus wrapped in prosciutto. It was a big hit.

Wait til you see what we had for our main course (Part 2) and dessert (Part 3).

Thanks again to all my readers and all your kind emails. Remember, read it first at Stu News.

Categories: Appetizers & Beverages

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