The Bellini
Photo: Christopher Hirsheimer
MAKES 2
When white peaches are in season, you may want to make your own peach purée by passing pitted peaches through a food mill, then passing the purée through a sieve. For a true Bellini, never use yellow peaches.
1⁄4 cup chilled white peach purée
3⁄4 cup ice-cold prosecco
1. Combine purée and prosecco in a pitcher, then pour into two small chilled tumblers.
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