The Original Bellini
4 ripe white peaches
1 bottle Prosecco, chilled
Cut the peaches into eighths, peel, and place in a blender or food processor. Blend to a purée. If the peaches are a little firm, add 2 tbsp water and 2 tbsp sugar before blending.
Press the purée through a sieve. Half-fill 6 champagne flutes with the purée. Top with Prosecco and serve.
This recipe was first published in May 2004.