Kent,
the Bellini was first created at Harry's bar in Venice,Italy. half an
unskinned fresh peach,passed through a fruit press into a champagne flute and
top withhh a sparkling, dry spumante,then stirred the served immediately,
I guess if you run a bar it's more convinent to use a substitute like peachh
nectar or schnapps or frozen fruit than the fresh,I guess one place ran out of
champagne one day a and figured what the hell just throw in some sangeria they
won't know the difference.I had one woman order a frozen belinnni fromm me one
time and I told her I didn't know how to freeze a champagne she said pleas try
so I gave her a frzenn fuzzy navel sans oj, she thought it was wonerful.Just
shows how recipies change by a bartender trying to please a customeer ,they
think they got the real thing and they pass it on then someeewheere down the
line it gets slightly modified again until you have two compleetely different
drinks being called the same thing. Sangeria in a Belenni!give me a break!
I suppose the one adds the grenedine to duplicate the color you get when you
use a unskinned ,fresh peach. I can't imagine what it does to the flavor.
using fresh frozen fruit is a resonable substitute to me but nothing is as
heavenlly as a fresh fruit one. I also like hawain bellines made with fresh
pineapple.
Dennis