bellinis
#9
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Good evening and for your infomation, <BR>any New Yorkers can obtain the Bellini <BR>at Harry Cipriani's , 5th and 59th NYC <BR>and will be probably be available with <BR>the reopening of the Rainbow Room. <BR>URL www.cipriani.com/ Good surfing. <BR>Richard of Hickory Hills, IL------
#10
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"Well..." as Ronald Reagan would say, since the 'poster' has the correct answer AND others made wisecracks, I might as add my two cents worth of humor! A Bellini is: A Wierd, Crazy, Loveable Italian guy whooo 'swept' the the Acadamy Awards (off their stuffy feet) this year! <BR>
#12
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Good afternoon. <BR>The proper proportions are 1 oz of peach <BR>puree to 3 oz of prosecco. However the <BR>puree of the peach is made from only <BR>white peaches, not yellow, it is ground <BR>thru a meat grinder and pressed thru a <BR>seive, it is not reduced in a blender. <BR>Richard of Hickory Hills, Il....
#19
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No wonder the only Bellini I ever had in the U.S. was made with peach schnapps... white peaches? Richard, do they have to be fresh (impossible to find) or can they be canned (almost as impossible to find, but at least you can stock up if you do find them)?
#20
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Good afternoon, Elvira <BR>White peaches are available namely in <BR>the larger city fruit and vegetable <BR>markets, usally toward the end of the <BR>peach season, however Harrys' Bar in <BR>Venice has a supplier which furnishes <BR>them with frozen peach puree so that <BR>they can make bellinis all year around. <BR>You should be able to make this puree <BR>and freeze it in small quanities and use <BR>as needed. Richard of Hickory Hills, IL>