Serious Eats: Recipes
This wonderfully refreshing Bellini jam combines the sweetness of peaches with the giggly swagger of champagne. When the ho-hums of January come knocking, can you think of a better way to perk yourself up than with summer fruit and a touch of booze? Like a fresh Bellini during a weekend brunch, these preserves smooth out the creases in life—only with no hangover.
I zip my peaches in the food processor for a smoother texture, but you can chop them coarsely if you prefer your jam a little chunkier. It may be redundant to eat this jam while drinking a Bellini, so feel free to pour yourself a morning mimosa instead. I won't judge you if you don't judge me.
About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.