Recipe courtesy of Jyl Benson
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
Combine purée and prosecco in a pitcher, then pour into two small chilled tumblers.