For the peach purée:
1 pound peaches, thawed if frozen (Use white if possible.)
½ cup simple syrup
⅓ cup water
For the strawberry purée:
1 pound strawberries, thawed if frozen
⅓ cup simple syrup
⅓ cup water
For the bellinis:
4 bottles of Proessco, Champagne or other sparkling wine
Fresh strawberries and peaches, for garnish
In a blender, process peaches until broken down. Add water and simple syrup and continue blending until mixture is smooth. Taste and add more simple syrup if needed. Rinse out blender, then repeat process with strawberries. Strain strawberries through a fine mesh strainer to remove seeds. Store purées in airtight containers in the refrigerator. Can be made a day in advance.
To make the bellinis, add 2 tablespoons of fruit purée to the bottom of each champagne flute. Slowly pour Prosecco over fruit and gently stir to combine. Garnish with fresh fruit as desired and serve immediately.