Recently strolling through the delikatessen of Karstadt, a Dresden department store, we found the perfect tool to prepare an "instant Bellini": a small bottle containing pureed white peaches for longdrinks. The season of whites peaches is short, so it seemed to be worth a try. (In case it wouldn't have met my high expectations - there are always dessert creations calling for an extra ingredient.)
To mix the original Bellini, invented more than half a century ago in Harry's Bar in Venice, Italy, you need
2 parts dry sparkling wine (prosecco)
1 part fresh white peach purée
Pour the peach purée into a chilled champagne flute, add gently the sparkling wine and stir.