When white peaches are in season, you may want to make your own peach puree by passing pitted peaches through a food mill, then passing the puree through a sieve. For a true Bellini, never use yellow peaches.
Invented at Harry's Bar in Venice, Italy, this tantalizing cocktail is sweet and luscious.
Yield: makes 2 Cocktails
1⁄4 cup chilled white peach purée
3⁄4 cup ice-cold prosecco
Combine purée and prosecco in a pitcher, then pour into two small chilled tumblers.