Bellini

• 3 to 4 ripe white peaches
• 1 bottle of prosecco, chilled

1. Cut peaches into quarters; discard pits.
2. Hold each quarter over mouth of blender, peel off skin, and drop fruit into blender.
3. Blend until very smooth.
4. Measure out 1 cup of puree and chill.
5. Pour prosecco into a large pitcher.
6. Add chilled peach puree, and stir gently.
7. Serve immediately, before mixture separates.

peaches, prosecco

Taken from cooking.nytimes.com/recipes/10851 (may not work)