Sweet ways with leftover Prosecco
There’s something so sad about half a bottle of bubbles discovered in the fridge the morning after… Don’t get all deflated – these three simple recipes make excellent use of that lovely Italian sparkling wine, Prosecco.
Prosecco Granita
Pour Prosecco into a baking dish and freeze until set. Flake with a fork, then serve with whipped cream, crushed shortbread and summer berries.
Prosecco Jelly
Combine 2 ½ cups hot Prosecco with sugar to taste. Add 2–3 softened gelatine leaves. Pour into moulds and chill to set. Drizzle with warm dark chocolate and sprinkle with chopped pistachios. Serve with frozen red grapes.
Prosecco-poached Peaches
Heat Prosecco in a saucepan to a mild simmer. Add a vanilla pod, followed by a spoonful or two of brown sugar and one or two bay leaves. Add halved peaches and poach until tender. Serve in Prosecco juices. Mmmm!