Bellini Bar (oh so YUMMY)

Bellini Bar

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2 cups sugar

1 cup water

1 (16oz.) bag frozen peaches, thawed

1 tsp. orange zest

1 (16oz.) bag frozen strawberries

1 (16oz.) bag frozen blueberries

4-6 bottles of Proseccco or other sparkling wine, chilled

fresh strawberries, raspberries and blueberries, for garnish

orange peel twist, for garnish

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Stir the sugar and water in medium saucepan over low heat until the sugar dissolves.

Cool completely.

Puree` the peaches and orange zest in a blender with 1/2 cup of the sugar syrup until smooth.

Strain through fine mesh strainer, into a bowl.

Puree` the strawberries in a clean blender with 1/3 cup sugar syrup.

Strain through a clean fine mesh strainer into another bowl.

Puree` blueberries in a clean blender with 1/3 cup sugar syrup.

Strain through clean fine mesh strainer into a third bowl.

Pour each of the puree`s into small glass pictures.

To serve pour 2-3 TBS.of desired puree`s into champagne flute.

Slowly add prosecco, garnish with a piece or two of fruit and an orange peel twist.

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Fruit puree`s can be made one day in advance,

covered and stored in the refrigerator.

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Amaretto Sauce

Amaretto Sauce

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1/2 cup heavy cream

1/2 cup whole milk

3 TBS. sugar

1/4 cup amaretto

2 tsp. cornstarch

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Bring cream, milk and sugar to a boil in a small sauce pan, over medium heat, stirring frequently.

In a small bowl mix the amaretto and cornstarch. Then mix it into the cream mixture.

Simmer over medium low heat, stirring constantly, until the sauce thickens, about 2 minutes.

Keep warm or refrigerate up to 3 days and reheat.

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Chocolate Amaretti Cake

Chocolate Amaretti Cake

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3/4 cup semisweet chocolate chips

1 cup slivered almonds

1 cup baby ameritti cookies

1 stick butter, at room temperature

2/3 cup sugar

2 tsp. orange zest

4 eggs

2 TBS. unsweetened coco powder

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Pre heat oven to 350*

Spray 9" spring form pan with cooking spray.

In a small bowl, microwave chocolate chips, stirring every 30 seconds, until melted and smooth.

In a food pprocessor, combine the almonds and cookies, pulse until finely ground.Transfer to a bowl.

 Add the butter, sugar and orange zest to processor and blend until creamy and smooth.

With machine running, add the eggs one at a time. Add the nut mixture and the melted chocolate.

 Pulse until blended. Pour into prepared pan. Bake about 35 minutes.

Or until toothpick inserted into center comes out clean. Cool cake in pan for 15 minutes.

 Transfer to a platter, sift coco over cake and serve.