Cindy's Favorites

Cynthia Salvato

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
Prosecco is a crisp Italian sparkling wine which pairs nicely with peaches or nectarines. The vanilla beans add a wonderful flavor which you cannot get from extract.

Time: 2 hours 20 minutes
Active time: 20 minutes

  • 3 cups Prosecco or a light sparking wine
  • 6 ripe nectarines, thinly sliced
  • 3 vanilla beans
  • 1 pint raspberry sorbet
  • 6 sprigs of mint

Pour the Prosecco or sparkling wine in a large glass bowl. Cut the vanilla beans open lengthwise, with the back end of a knife, starting at one end of the bean, scrape out the seeds. Whisk the seeds and the beans into the Prosecco; even though you've scraped out the seeds there is plenty of flavor left in the bean. Add the sliced nectarines, cover and chill for two hours. Stir after an hour gently with a rubber spatula.

To serve, spoon out the nectarines among six wine or martini glasses. Pour some of the Prosecco over the nectarines and top with a scoop of raspberry sorbet. Garnish with mint.

Serves 6

Home | About Cindy | Savoring Federal Hill | Culinary Field Trips | Historic Chepachet Village
Book A Tour Now | Private Group Tours | Step-On Guide Services | Reviews | Recipes | FAQs | Contact

Copyright 2006-2017 Cynthia J. Salvato and All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919


web analytics