Peach-Thyme Bellini

Since moving to San Francisco three years ago, I've come to realize that I am a seasons person. I love the crisp, crunchy leaves in autumn, the way it smells just before it snows, the first hint of green as spring unfolds and the hours by the pool only permissible (or enjoyable) in summer.

San Francisco's got none of that.

So I've found I have to fake it, and the best way to do that is with food. In the summer, we eat spicy foods to mimic real heat, and we turn to roasted vegetables and savory spices in the fall even if the temperatures remain the same. One of my favorite fall flavors is thyme, and when I saw a cocktail that combined lush peaches, bubbly and this aromatic little herb, I was sold!

Peach-Thyme Bellini

1/4 pound of peaches, approximately 1 1/2 cups chopped
1/4 cup of sugar
1/2 tablespoon of freshly squeezed lemon juice
5 sprigs of fresh thyme
1 bottle of Prosecco or sparkling wine

In a heavy saucepan, heat the peaches, sugar, lemon juice, and thyme sprigs over medium heat until the mixture is thick and syrupy, approximately 8 – 10 minutes. Remove the peach mixture from heat and allow the mixture cool. Remove the thyme sprigs and discard. Purée the peach mixture in a blender until smooth.

Spoon three tablespoons of the peach purée into a champagne flute. Pour in Prosecco or sparking wine and stir until combined. Garnish with peach slice or sprig of thyme.

Notes: I halved the original recipe, because how often are you making brunch cocktails for 10? If you're planning on going on an elegant bender, just double your quantities! The peach purée can be made up to 2 days in advance, so feel free to make the celebration last the whole weekend long.

Image and Recipe by Nealey Dozier via the Kitchn.