I’d probably double this – maybe even triple it to be honest – if I were having dinner for eight people, but that may be because I have friends who drink a lot. Nevertheless, I just think it’s more helpful to give the recipe like this, so you can see what the ratio of fruit to wine is at its most simple. Anyway, I don’t think this sits well, so even if I were intending to double the amounts, I’d rather make a single batch up twice, than pour it and let it stand and separate in the pitcher.
As I said, I now order large pouches of white peach pulp, but if you’re lucky and think you can get hold of white peaches that have managed to become everything they should be, then by all means do the right, real thing.
Yield: Makes approximately 4 cups, serves 4
1 75ml bottle of Prosecco
1 cup white peach purèe/pulp or 3–4 white peaches to yield approximately 1 cup of puree
Confectioners’ sugar, optional
Let’s optimistically presume you’re doing this, first off, with actual fruit. So, cut the peaches into quarters, and taking each quarter, in turn, hold over the mouth of the blender and peel off the skin (this is because you’ll lose juice as you do it). Drop the skinned fruit into the blender canister and purée. If the purée is too tart, add confectioners’ sugar to taste and purée again. (One of the virtues of the bought pulp, is that it isn’t made with underripe fruit.) Leave this hamster-colored pulp in the fridge to chill.
Your only remaining job is to pour the bottle of also chilled Prosecco into a large pitcher, then pour in the white peach purée and stir together.
Pour the Bellini immediately into your glasses before the mixture separates, If you find it easier, mix each glass separately: for one generous glass of Bellini you will need ¼ cup of peach purèe and ¾ cup of Prosecco.