Baked Peaches with a Bellini Sauce

Preparation is easy

Preparation time is 50 minutes

Yield: 6 servings

Ingredients

• 6 assorted peaches, white and yellow flesh
• 4 ounces unsalted butter (120 grams)
• 4 ounces light brown sugar (120 grams)
• 1 vanilla pod

For the Bellini Sauce:

• 2 white peaches
• 5 glasses Prosecco
• juice of ½ lemon
• splash of Grenadine
• sugar

Directions

1. Preheat the oven to 350 degrees Fahrenheit
2. Begin by cutting the peaches in half and removing the stones. Then drop the halves into a bowl of boiling water.
3. Leave them there for about 30 seconds, until you are able to easily slip off their skins.
4. Drain the peaches and place them cut side up in an oven-proof baking dish.
5. Cut the butter into small chunks and sprinkle it over the top of the peaches.
6. Add the vanilla pod and distribute the sugar.
7. Bake the peaches in the oven for 35 to 40 minutes.
8. Set aside to cool. Remove the vanilla pod.
9. To make the Bellini sauce, cut the white peaches in half.
10. Remove the stones and the peel by dropping them in boiling water for 30 seconds, as above.
11. Put the peach halves in a food processor and whiz until liquid.
12. Add the lemon juice and sugar to taste.
13. Press the resulting liquid through a sieve lined with a cheesecloth.
14. Mix the peach juice with well-chilled Prosecco and pour it over the peach halves just before serving.