Be honest: Were you able to save any of that peach sorbet? I barely made it!
Now that we know how to store our peaches, here is a little bit more information on that sweet fruit!
- The name Peach (Persica) comes from the belief that peaches were native to Persia. However, it’s now believed that they originated in China and date back as far as 1100 BCE. They were introduced to Persia and the Mediterranean region along the Silk Road before Christian times.
- True wild peaches are only found in China. Unlike the cultivated fruit, the wild fruit is small, sour and very fuzzy. Note to self–don’t pick the wild peaches in China!
- The finest peaches of all are considered to be the pêches de vigne, which are small, red-fleshed fruits grown in vineyards in France. They are covered in greyish-brown down, and although not attractive are supposed to be superb in taste. Note to self–pick the peaches in France, unless that’s illegal, which it probably is–ok, scratch that! Note to self–buy a peach in France!
- Peaches are the third most popular fruit grown in America.
- California’s climate provides an ideal setting for peach trees, which require a chilling season followed by warmer days–yes, those lovely “warmer” days we are having now!
- California produces 175 different varieties of peaches–WHAT!?
- Butte, Fresno, Kings, Madera, Merced, San Joaquin, Stanislaus, Sutter, Tulare (that’s us!) and Yuba counties produce most of the state’s Cling Peaches.
AND if you read all of that and are still following, not only do you know a whole lot of useless info more about peaches, but you deserve this recipe. You may even need to make it right now!
The Cheesecake Factory has a peach bellini which is my all-time favorite drink! So I recreated it and am sharing it with you. You’re welcome!
There are two ways to make this. The first is using the peach sorbet from last week frozen, and the second is using the mix in its liquid state.
Here’s what you need:
Peach Sorbet, frozen or in liquid state
Your favorite Champagne or a virgin alternative (Gingerale, sparkling cider, sparkling water)
Peach Schnapps (optional)
Pretty glasses and straws aren’t necessary, but everything tastes better this way!
If you are using the puree, mix 1/2 to 3/4 cup puree and 1/2 to 1/4 cup champagne in a glass. Add 1 oz Peach Schnapps if you’d like, and stir! Pour it over ice for an extra chill, and you’re done!
If you’re using the sorbet, fill a glass with peach sorbet and 1 oz of Peach Schnapps. Add your champagne until full!
The last step: Mix! The more your sorbet melts into the champagne, the more flavor you will get. It will turn into a delicious blended Peach Sorbet Bellini! Let me second the whole delicious part of it!
Reward yourself after a busy back to school week!