Bellini with Cardamom and Peppercorns

Preparation info
  • Makes


    • Difficulty


Appears in
Season: Big Flavors, Beautiful Food

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.


Infused Peaches

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


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