Bellini Coupe

• 4 large peaches, ripe but not soft (white peaches if available)
• Juice of 1 lemon
• Juice of 1 orange
• 3 tablespoons peach flavor schnapps
• 1 ottle chilled sparkling wine

1. Bring a pot of water to a boil and dip the peaches in it for 30 seconds.
2. Rinse the peaches in cold water, then peel.
3. Remove the pits and place the pits in a bowl.
4. Combine the lemon juice, orange juice and schnapps and add to the bowl.
5. Slice the peaches and place in the bowl, taking care that the slices are completely moistened with the juice and schnapps mixture.
6. Cover by placing a sheet of plastic wrap directly onto the surface of the peaches and refrigerate for two hours.
7. Adding the peach pit just enhances the flavor a bit.
8. To serve divide the peach slices and the juice among four large stemmed goblets.
9. Carefully pour the sparkling wine over the peach slices, pouring slowly because the wine will foam up.
10. Serve at once.
11. When guests have finished eating the peaches, more of the wine can be added to the goblets for sipping.

peaches, lemon, orange, sparkling wine

Taken from cooking.nytimes.com/recipes/7687 (may not work)