Belafonte Bars Recipes
BELLINI BAR
Provided by Giada De Laurentiis
Time 1h5m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
- Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.
- For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.
- Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.
BELAFONTE BARS
Steps:
- 1. If you have a food processor, use it to combine flour (2 Cups), confectioner's sugar, butter, shredded coconut, and chopped macadamia nuts. 2. If you don't have a food processor, combine flour, confectioner's sugar, butter, shredded coconut, and chopped macadamia nuts in a large bowl. Use two knives to cut and mix the ingredients until the mixture is in little bits about the size of small peas. 3. Grease a 13" x 9" baking pan and coat the bottom with the flour mixture. 4. Bake for 20 minutes at 350°F until browned. 5. Remove from oven and let this crust stand and cool for at least 10 minutes. 6. In a second bowl, mix the granulated sugar, lime juice, flour (1/4 Cup), baking powder, and eggs until the mixture is smooth. 7. Pour into the baked crust. 8. Bake for 20 minutes at 350°F until the filling is set. 9. Allow to cool and cut into bars. 10. To serve, dust with a little confectioner's sugar.
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