Plum Vanilla Bean Bellini

  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 vanilla pod, split and seeds scraped
  • 2 ripe purple plums, halved, pitted and chopped
  • 1 bottle chilled Prosecco
  • Thinly sliced plum, for garnish
  • Mint sprigs, for garnish
Combine sugar, water and vanilla bean and seeds in a small saucepan and cook until the sugar is completely dissolved. Add the plums and cook until very soft. Transfer the mixture to a food processor and process until smooth.
Spoon a tablespoon of the puree into each of 4 champagne flutes and fill to the top with Prosecco. Garnish each glass with a plum slice and a mint sprig.

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