Sparkling Roasted Peach Bellini with Candied Clementines

Ingredients

       

     For the cocktail

2 ½ oz. champagne

1 ½ oz. roasted peach simple syrup*

Tonic mixer

Candied clementines*, for garnish

        

    For the roasted peaches

1 pound peaches (fresh or frozen), peeled, pitted, and sliced

3 tablespoons white balsamic vinegar

1 teaspoon ground cloves 

          

  For the simple syrup

1 cup sugar

1 cup water

Roasted peaches (all of them)

            

For the candied clementines

½ cups granulated sugar

¼ cup water

3-4 buds each of whole cloves and & allspice

2-3 clementines, peeled and thinly sliced

 

 

Directions


For the cocktail. In a champagne flute, add in the champagne and peach syrup. Then pour in enough sparkling tonic to fill the glass. Garnish with a candied clementine slice and serve immediately.


For the peaches. Preheat the oven to 400 FIn a 9x13 pan, add the peaches, balsamic vinegar, and ground cloves, tossing to combine. Roast for 20-25 minutes or until the peaches are fork tender and smelling exquisite.


For the simple syrup. In a medium sauce pan, add the sugar and water. Bring this mixture to a light boil, then reduce to a simmer and stir until all the sugar has completely dissolved. Add in the roasted peaches and cook for 5-10 minutes more, stirring occasionally. Pour mixture through a fine mesh strainer into a heat-proof safe jar or container.


For the candied clementines. In a medium sauce pan, add the sugar and water. Bring this mixture to a light boil, then reduce to a simmer and stir until all the sugar has completely dissolved. Add in the cloves, allspice, and clementine slices. Simmer for 12-15 minutes, until all the slices have softened. Transfer clementine slices to wire rack with a paper towel underneath to catch the drip. Allow clementines to “dry” out slightly, about 10-15 minutes.