This drink is a cross between two very fine and classic Italian drinks, a peach bellini and a spritz. It would be perfect served in the afternoon or as an aperitivo. It’s a lovely balance between sweet and bitter and, thus, is perfect to have in one hand as you nibble snacks with the other.
- 5 ripe white nectarines
- 1 tbsp lemon juice
- 210 ml Aperol
- 1 bottle prosecco (750 ml)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel your nectarines with either a peeler or a paring knife. Dice them, keeping as much of the juice as possible. Place in a blender with the lemon juice and pulse until a purée. Press the mixture through a fine sieve.
Place 5 dessertspoons of this mix into the bottom of 4 large wine glasses and then half-fill with ice.
Pour over 30 ml Aperol per glass.
Top the glasses with prosecco, about 100 ml each, give the glass a gentle swirl to mix and serve immediately.
• Nectarine purée freezes nicely and if you have a stockpile of it in your freezer then aperitivo hour is always just a moment away. There are many types of prosecco - I like a good dry one.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
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