Saveur

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.

This article was first published in Saveur in Issue #38