Peel the skin off the peaches before blending. Ripe peaches are very easy to peel the skin off with your hands but you can also use a vegetable peeler.
Place peeled peaches in the blender and add honey. Blend until completely smooth.
If not using right away, pour peach puree into a food storage container with an air-tight lid and refrigerate. (I do not recommend storing fresh peach puree for more that a day.)
Bellini:
Divide puree among champagne flutes, adding about 1 1/2 oz of puree per flute.
Fill the flute with Prosecco about half way and gently stir to mix puree and Prosecco. Fill the flute with Prosecco the rest of the way.
Garnish with a slice of peach is desired and enjoy right away.
Notes
How long to store fresh peach puree?You can easily save yourself some time by making peach puree the day before or a few hours before. I don’t recommend preparing peach puree any earlier than 1 day because fresh peach puree won’t last much longer in the fridge.How To Pour Prosecco?First – it’s best to use all cold ingredients. So make sure your peach puree and your prosecco are cold. If you can remember, chill the glasses as well.Second – pour on an angle! Older ways will tell you to pour straight over the glass but that will not do it. Pick up the glass and hold it tilted at about 45° angle. Hold champagne/prosecco bottle right by the glass and slowly and gently pour down the inside side of the glass.