Bellini jam

Ingredients for 6 servings:

• 1.2 kg peach(s), ripe and juicy
• 250 ml Prosecco
• 500 g gelling sugar 2:1
• 2 tbsp lime juice
• 1 tsp lime zest
• 40 ml liqueur (Cointreau) or other orange liqueur

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a recipe for the famous Italian cocktail

Make a cross-shaped cut in the rounded ends of the peaches. Blanch in boiling water for one minute. Peel off the skin and remove the stones. You should have one kilogram of peach flesh left over. Divide in half. Thoroughly puree the first half with the gelling sugar and Prosecco. Add the lime juice and zest. Cut the second half into small cubes. Bring the peach puree to a boil and simmer gently for four minutes. Just before the end, add the peach cubes. Skim off the foam and season with Cointreau. Pour into sterilized jam jars and seal tightly immediately. Set aside and turn slightly several times while setting to ensure the peach pieces are evenly distributed.