Bellinis, My Way

There's the original at Harry's Bar in Venice, Italy:

3 ounces puree from canned California Cling Peaches
champagne
dash of lemon juice
maraschino liqueur, to taste

One part peaches to three parts Prosecco.

Puree ripe peaches in a blender and spoon into a large, chilled wine goblet. Sprinkle with lemon juice and sweeten with maraschino liqueur. Fill with ice cold Prosecco.

You can substitute peach juice or peach nectar for the peach puree.

Then there's my bellini:

fresh white peaches, pureed, or if out of season, use frozen peaches, pureed peaches in a jar, or Beechnut strained baby food peaches
Your favorite good quality champagne - Mine, these days (for belinis and other cocktails calling for champagne) is Roederer estate, Anderson valley

Pour about 4 ounces of the peach puree in the bottom of a crystal champagne flute and top off with champagne.