Bellinis

1. 1

   Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes.

2. 2

   Cool completely.

3. 3

   Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth.

4. 4

   Strain through a fine-meshed strainer and into a bowl.

5. 5

   Transfer the puree into a pitcher or clear glass bowl.

6. 6

   For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute.

7. 7

   Slowly pour enough Prosecco into the flute to fill.

8. 8

   Gently stir to blend.

9. 9

   Garnish each with an orange peel twist, and serve.

10. 10

    Do-Ahead Tip: The peach puree can be made 1 day ahead.

11. 11

    Cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.