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.
- 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.