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 Message 12347 of 39187 in General Discussion
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Subject: Re: Bellinis
From: -JAM-
Posted: Sat Jun 21. 2003, 11:27 UTC
Followup to: "Re: Bellinis"  by aging bacchus  (Fri Jun 20. 2003, 22:28 UTC)
> wow, I have to go to your parties. I have always used canned peaches, 
> peach nectar, and peach schnapps.
> 
> however, if your peaches are ripe, (personal question, I know) can't 
> you split the peach in half - around the pit, and scoop out the flesh 
> with a strong spoon? If your peaches are ripe enough, the pit should 
> twist out with your hands.
> 
> good luck. I am much too lazy to do that at home. Next you will be 
> asking how to make the best champagne at home... :)

Not a bottle of peach schnapps in sight when i make a Bellini!! I actually 
cheated slightly though and used a sparkling Brut Pinot Grigio instead of 
champagne.  Cheaper, yet perhaps more fitting with the Italian theme. Any 
thoughts on the "correct" fizz to use?

Thanks for your suggestions with the peaches, i'll give them a try next time.

JAM
-- 
-------------------
"I was left in no doubt as to the severity of the hangover when a cat stamped 
into the room" 


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