Can you believe some people make these using peach schnapps?? That's just wrong.
One of the things that makes a proper Bellini, made with white peach puree, special is that you can only have one a couple months out of the year. I know . . . some people freeze their puree, but a Bellini just would not be the same in front of a roaring fire. I wait for after the first crop or so at my produce market so I can get peaches that are really ripe—the kind with a shelf life of about half a day.
I peel them using a vegetable peeler—you just need to the get the skin started and then it pretty much pulls away. Since my peaches were too ripe to slice, I squished them up up with my hands into my food mill. I've been using my food mill a lot lately while I wait for my new food processor and a part for my blender to arrive, and I've found it's better for applications like this since it removes the fibrous matter instead of just pulverizing it.
BELLINIAlthough very pretty on its own, a sprig of mint or a few raspberries makes a nice garnish. And sparkling water with the puree makes a nice kids' drink. Of course kids always need a garnish on their drink.
2 lb. very ripe white peaches
2 tablespoons superfine sugar
lemon juice to taste
1 bottle of Prosecco, chilled (or other dry sparkling wine)
Peel peaches and run through a food mill or food processor. Add sugar and lemon juice to taste. Stir to dissolve sugar. Chill.
Add two tablespoons of peach puree to a flute. Fill remainder of glass with Prosecco. Stir gently and serve.