There’s nothing like a juicy ripe peach. You can tell when I’ve been enjoying peach season by the drippings on my clothes. Peaches are a perfect dessert unembellished, but this dessert version of the Bellini cocktail, combining the peaches with Prosecco (Italian sparkling wine), is not to be missed. Peaches grow abundantly in the region where Prosecco is produced, and the two pair beautifully. Carmela Vacca made a wonderful sangria-like drink with peaches and Prosecco for me in Italy; the addition of almonds in my version was a hit, even though I lowered the calories by using skim milk and agave nectar.
Ingredients
- 4 ripe peaches
- 2 tbsp slivered almonds, toasted
- 1/2 cup skim milk
- 2 tbsp raw agave nectar
- 1/2 tsp almond extract
- 1 tbsp soy lecithin (available at health food stores such as GNC)
- 4 (4-ounce) glasses rosé Prosecco
Directions
Cut the peaches in half using a sharp knife and remove the pits. Turn the peaches cut-sidedown on a cutting board and cut them into large bite-size chunks.
Spoon the peaches into a large serving bowl and sprinkle with the toasted almonds.
Combine the milk, agave nectar, and almond extract in a medium bowl and blend with a hand blender until incorporated, about 30 seconds. Add the lecithin and blend for about 20 seconds, until it becomes frothy. Spoon some of the mixture over the peaches and serve with a glass of Prosecco.
Tip: Use a fruity, dry Prosecco and make sure to use the ripest peaches you can find. If you like, you can crack the pits of the peaches open with the back of a chef’s knife and garnish the bowls with the peach kernels.
