TEXAS MONTHLY
Texas Bellinis
Recipe from executive chef Michael Thomson,
Texas Bellinis
Recipe from executive chef Michael Thomson,
of Epicure in the Park, Dallas.
Makes 8 drinks
2 cups fresh chopped Parker County peaches
Makes 8 drinks
2 cups fresh chopped Parker County peaches
1 cup peach nectar
1 cup peach schnapps
2 cups crushed ice
Champagne
Fresh fruit
To make base, combine peaches, nectar, and schnapps in blender, and mix until well blended but still pulpy. To serve, place 2 cups base and 1 cup ice in blender; purée until well blended. Fill champagne flutes 1/2 full, and top with champagne to 3/4 full. Garnish with fresh fruit.
To make base, combine peaches, nectar, and schnapps in blender, and mix until well blended but still pulpy. To serve, place 2 cups base and 1 cup ice in blender; purée until well blended. Fill champagne flutes 1/2 full, and top with champagne to 3/4 full. Garnish with fresh fruit.
And cincin!
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