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Recipe Detail Page
Sparkling Peach Bellinis
Spring 2008
Carbonation is a surprisingly easy way for home cooks to experiment with molecular gastronomy. The technique extends to any fruit with high water content like peaches, grapes or watermelon. If you want a non-alcoholic treat, omit the Prosecco—the fruit has high enough water content that it will still work. All it takes is an iSi siphon or whipper and a spirit of adventure. In this recipe, the classic Venetian aperitif Peach Bellini is twisted into a fun dish where the bubbles are in the fruit themselves―they actually buzz when removed from the canister and fizz on the palate. All ingredients must be cold.
Serves 4 to 6
4 medium peaches
1 cup (250 mL) Prosecco or white wine
1. Slice each peach into 6 wedges and remove the pit.
2. Add wedges and Prosecco to the siphon. You may have to push them down and you may not use all pieces. Charge with 1 soda canister. Shake siphon briefly and refrigerate for at least 1 hour.
3. To serve, release CO2 from canister over sink. Remove peaches from the siphon and serve immediately with a splash of the perfumed Prosecco from the siphon.
Serves 4 to 6
