Buzz
Canned peaches are essentially the same clingstone variety you can buy fresh, yet they have their own special qualities. They're softer and more slurpable than their fresh counterparts, which may sound off-putting but is actually quite delightful. I could enjoy those peaches all day long.
Another notable characteristic of canned peaches is the liquid they come packed in. Whether it's juice, light syrup, or a thicker syrup, it's always tasty, and discarding it would be a waste. Instead, pour it into some sparkling wine and voilà, you've got a ‘Bellini.’
Is that accurate? Well, kind of. A “genuine” Bellini is made with pureed white peaches (sometimes soaked in wine) and Prosecco, which this isn’t. I wouldn’t call it “lowbrow,” but I would say it’s “approachable”—a quality I like to think applies to myself. You could also describe it as “economical” or “low-waste” if that fits your mood.
Making a Bellini is simple. While most recipes call for adding two ounces of puree and topping it with four ounces of Prosecco, I prefer to pour the syrup or juice after the sparkling wine. This is because the syrup/juice is denser than the wine, allowing the drink to naturally mix as the heavier ingredient settles. Two ounces of juice or syrup works well, though you may want to use one and a half if the peaches are packed in thick syrup. Make sure to chill everything—juice/syrup, Prosecco, and the glass—before combining them in the glass. Canned peach syrup and juice last about a week in the fridge, so you can prepare a few at once, but I suggest transferring the syrup to a separate container rather than leaving it in the open metal can.
