Sunday, July 22, 2012

Sunday Brunch :: Peach Thyme Bellini

Peach Thyme Bellini
serves 8-10

1/2 pound peaches / about 5, peeled and chopped (approx. 3 cups)
1/2 cup sugar
1 tablespoon lemon juice
10 sprigs of fresh thyme, plus some for garnish
sliced peaches, for garnish
2 bottles of Prosecco or sparkling wine

In a heavy saucepan, heat the peaches, sugar, lemon juice, and thyme sprigs over medium heat until the mixture is thick and syrupy, about 8-10 minutes.  Remove from heat and allow mixture to cool.  Remove thyme sprigs and discard.  Puree the peach mixture in a blender until smooth.

Spoon three tablespoons of the peach puree into a champagne flute.  Pour in Prosecco or sparkling wine and stir until combined. Serve cold.

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