Bellini Recipe for 6

The famous original Bellini recipe was made only with prosecco, (Italian sparkling wine) and pureed white peaches.

3 ripe peaches, peeled and pitted
Fine sparkling wine or champagne, chilled

Puree the peaches in a blender. Divide the peach puree into 6 (8-ounce) champagne flutes and top with sparkling wine or champagne. Stir once.

Baby Bellini: Substitute sparkling apple cider for the sparkling wine.

I pick them, wait for them to ripen. Drop in boiling water, then peel the skin right off. Cut in slices, discard the pits and skins, freeze in baggies with a handful of sugar. Makes great pie filling or winter eating.

Linda, your tree is beautiful!

Fresh peach crisp
Cook Time: 45 minutes

Ingredients:
2 1/2 pounds fresh peaches, peeled, pitted
1 cup sifted all-purpose flour
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup soft butter

Preparation:
Butter an 8-inch square baking dish. Preheat oven to 375°.
Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping

SCOTCH PEACH COBBLER

6 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
1/2 cup butter (1 stick)
1 1/2 cups Bisquick
1 1/2 cups milk
Ground cinnamon, optional
Fresh ground nutmeg, optional
3 tablespoons Scotch whiskey

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar, water, scotch, cinnamon and nutmeg in a saucepan and mix well. Bring to a boil and simmer for 10 ```````````````````````` `minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, Bisquick, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.

Serve with vanilla ice cream, whipped cream or scotch whipped cream, which is a blend of 1 cup heavy cream, 2 tablespoons sugar and 1 tablespoon scotch, whipped until soft peaks form.

Linda (this is DD's recipe)

Peach Cobbler
Slice 3 cups peaches and sugar to taste, let set a few minutes
1 1/2 stick butter
1 1/2 cup sugar
1 1/2 cup self rising flour
1 1/2 cup milk

Mix together everything except peaches pour in 9x13 pan, place peaches on top to cover,bake in preheated 350 degree oven until light golden brown.
This is very good and easy, it is also good with blueberries.
bopeep

Pick from the tree when ripe,wash and eat!! LOL,LOL
Seriously i did what Jannie does.We have several zip loc bags of them in the freezer.
Kathi

About 5 minutes after I posted my recipe DH came in and asked me to fix him peach cobbler. He must have ESP(N).

Linda

Patti Labelle's Wicked Peach Cobbler

INGREDIENTS
Piecrust for double crust pie
3 pounds medium peaches, peeled, pitted, and cut into 1/4-inch slices
2 tablespoons cornstarch
1 cup sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon, plus more for the top of the crust
4 tablespoons (1/2 stick) butter, chilled, cut into small pieces

Preheat oven to 375 degrees. Lightly butter an 8-inch square baking dish.

In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into a prepared dish.

On a lightly floured work surface, roll out the smaller disk of dough into an 8-inch square about 1/8 inch thick, trimming the dough as needed. Place over the peaches in a baking dish. Top with the remaining peaches. Roll out the larger disk of dough into an 11-inch square about 1/8 inch thick, trimming as needed. Fit over top of the baking dish, letting the dough hang down on the sides of the dish. Pinch the dough firmly onto the top edge of the dish. Press the overhanging dough onto the sides of the dish. Cut a few slits in the top of the dough. Place the dish on a baking sheet to catch any drips.

Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes. Sprinkle the top of the dough with cinnamon. Serve hot, warm, or at room temperature.

we were just talking about peach ice cream...did a search cause it's been years since we've made it...martha stewart's basic vanilla it as close as i could find...

2 vanilla beans, split lengthwise and scraped
2 cups milk, chilled
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups heavy cream
(4 fresh peaches peeled and sliced in chunks*)
1 teaspoon pure vanilla extract (plus 1/4 t almond extract*)
Directions
In a medium saucepan over medium heat, combine the vanilla beans and scrapings with the milk. Bring to a gentle boil. Remove from heat, and let steep, covered, 30 minutes.
Prepare an ice bath; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale, about 4 minutes.
Place milk mixture over medium-high heat; bring just to a simmer. Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes. Custard should retain a line drawn across the back of the spoon with your fingertip.
Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled. Stir in extract. Freeze in an ice-cream maker according to manufacturerÂs instructions.

*after the custard is set and chilled, this is when we added the fresh peaches. we used an electric churn maker. for the newer chill models, cut the peaches in finer pieces.