Recipe by bluemoon downunder
This simply elegant ice, a mix of peach nectar and Prosecco, has been made famous at Harry's Bar in Venice. Serve it in flutes and top with Prosecco for a lovely aperitif. It is also good on its own, especially between courses. From the May 2005 issue of Bon Appétit. The 'cooking time' is, of course, the 'freezing time'. It takes no more than 10 minutes to make! I've made this with mangoes and it is a recipe that you can certainly have fun with, making with your favourite fruits.
- 3⁄4 cup sugar
- 1⁄2 cup hot water
- 1⁄4 cup orange juice
- 1 (16 ounce) bag frozen sliced peaches, thawed, juices reserved
- 1 cup sparkling white wine, chilled
Directions See How It's Made
- Stir the first 3 ingredients in a medium bowl until the sugar dissolves.
- Blend the peaches and reserved peach juices in a food processor until the peaches are finely chopped. With the machine running, gradually pour in the sugar syrup; process until smooth.
- Add the Prosecco or sparkling wine and blend well.
- Transfer the mixture to a container.
- Cover and freeze until firm, at least 3 hours. Can be made 2 days ahead and kept frozen.
- My notes: The recipe listed Prosecco or sparkling wine in the ingredients, but I was unable to list Prosecco as an ingredient: it kept being rejected. When I made this, I simply used a sparkling wine.