Bellini with Cardamom and Peppercorns

Name: Bellini with Cardamom and Peppercorns
Yield: Makes 4 Servings
Cuisine: Indian
Ingredients: ½ tsp rainbow peppercorns; 4 whole green cardamom pods; 4 ripe yellow peaches (1¼ lb [570 g] total), peeled, pitted, and quartered; ¼ cup [50 g] jaggery; ½ cup [120 ml] brandy; One 750 ml bottle chilled Rosé Champagne for serving

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Season

By Nik Sharma

Published 2018

About

When I host brunches for family and friends, I tend to serve Indian-inspired versions of my favorite Champagne-based drinks, like this Bellini, whose flavors remind me of Bombay.

Ingredients

Infused Peaches

4 ripe yellow peaches (1¼ lb [570 g] total), peeled, pitted, and quartered

Method

To make the peaches: In a blender, combine 2 of the peaches with the brandy and pulse until puréed. Transfer to a clean canning jar with a tight-fitting lid. Gently crack the peppercorns and the whole cardamom pods with a mortar and pestle and toss them into the jar. Add the remaining 2 peaches to the jar. Seal and shake the jar a few times; refrigerate overnight.

To serve, crush the