{"product_id":"alain-milliat-weisser-pfirsich-nektar-1l","title":"White Peach Nectar – 1 Liter","description":"\u003ch2\u003eWhite Peach Nectar in a Liter. Floral, velvety, made for a round of Bellinis.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Peach Nectar\u003c\/strong\u003e in a liter format is a French fruit nectar from the house of Alain Milliat, made in half from the pulp of white peaches. No clear juice, no peach iced tea, no syrup.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe White Peach Nectar in the liter bottle\u003c\/strong\u003e is a nectar made from 50% white peach pulp, supplemented with water, sugar, and a little citric acid. Ten guests, a tray of Prosecco glasses, and everyone gets a shot of peach. With 330 ml you don't get far, but with a liter you can get through the whole reception. In the glass, the nectar shimmers light apricot-colored and smells of blossoms and sun-warmed stone fruit.\u003c\/p\u003e\n\n\u003ch3\u003eWhite Peach Nectar with Gentle Acidity\u003c\/h3\u003e\n\n\u003cp\u003eWhite-fleshed peaches usually have less fruit acid than yellow varieties, which is why their nectar tastes soft and round. On the palate, it is velvety and dense. Instead of strong acidity, it is carried by floral notes and the sweetness of fully ripe fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe dense texture comes from the pulp, i.e., the finely strained fruit flesh including fibers. Peaches yield hardly any clear juice when pressed, their flesh is too soft and fibrous for that. That is why they almost always end up in the glass as nectar. The aroma remains astonishingly close to the fresh fruit.\u003c\/p\u003e\n\n\u003cp\u003eFor anyone looking for a direct juice without added sugar, this nectar is not suitable. It contains around 10 g of sugar per 100 ml. If you drink it pure from large glasses as a thirst quencher, you will find it too rich.\u003c\/p\u003e\n\n\u003ch3\u003eThe Liter is Enough for Twenty Bellinis\u003c\/h3\u003e\n\n\u003cp\u003eA classic Bellini consists of one part peach puree and two parts Prosecco. With 50 ml of nectar and 100 ml of well-chilled Prosecco per glass, the liter bottle makes twenty drinks. First pour the nectar into the glass and slowly top it up with sparkling wine, so that both combine without stirring.\u003c\/p\u003e\n\n\u003cp\u003eAlcohol-free, the same idea works with mineral water in a 1:1 ratio, in a pitcher with ice cubes and a few slices of fresh peaches. At brunch, the nectar pairs with ricotta pancakes or plain yogurt with roasted almonds. In the dessert kitchen, 400 ml of nectar and 3 sheets of gelatin make a delicate peach jelly for six glasses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Once opened, the nectar keeps in the refrigerator for about three days. If you live alone or only occasionally drink a glass, you are better off choosing the \u003ca href=\"\/en\/products\/alain-milliat-weisser-pfirsich-nektar-330ml\"\u003e330-ml bottle of peach nectar\u003c\/a\u003e. Shake the large bottle briefly before pouring so that the fruit pulp distributes evenly.\u003c\/p\u003e\n\n\u003ch3\u003eWhite Peaches from Gers, Bottled in the Rhone Valley\u003c\/h3\u003e\n\n\u003cp\u003eThe peaches for this nectar grow in the Department of Gers in Gascony, not far from Toulouse. They are picked by hand and only when the fruit is ripe on the tree. White peaches are particularly sensitive to pressure and demanding to grow, which is why their fields have shrunk over the years. In the nectar, the aroma of fully ripe fruit is preserved, which only lasts a few days fresh.\u003c\/p\u003e\n\n\u003cp\u003eAscorbic acid is listed on the ingredients list as an antioxidant. It ensures that the light fruit pulp does not turn brown after straining. The nectar is bottled in the Rhone Valley, where the house produces today.\u003c\/p\u003e\n\n\u003cp\u003eIt was founded by Alain Milliat, the son of a fruit-growing family from Orliénas in the Lyonnais. Since 1997, he has been producing juices and nectars whose acidity and sweetness he coordinates together with sommeliers of French gastronomy. The collaboration with restaurant kitchens shapes the range to this day.\u003c\/p\u003e\n\n\u003ch3\u003eA Venetian Classic for Your Guests\u003c\/h3\u003e\n\n\u003cp\u003eThe Bellini was invented in 1948 by Giuseppe Cipriani in Harry's Bar in Venice, named after the Renaissance painter Giovanni Bellini. The original recipe expressly requires white peaches, whose delicate aroma does not overpower the Prosecco. Anyone inviting guests for a birthday, a christening, or a summer reception has the basis for the whole evening with this bottle. Guests who do not drink alcohol get the same peach with mineral water and do not stand around with an empty glass. Children drink along too, because the nectar itself is alcohol-free. In a simple glass carafe, it shows its light color most beautifully.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA liter of white peach that turns a bottle of Prosecco into a reception your guests will remember.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Alain Milliat","offers":[{"title":"1 liter","offer_id":57860414865734,"sku":"026MIL0021","price":8.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/alain-milliat-weisser-pfirsich-nektar-1l.png?v=1794406392","url":"https:\/\/ginusslande.com\/en\/products\/alain-milliat-weisser-pfirsich-nektar-1l","provider":"genussland","version":"1.0","type":"link"}