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This is a refreshing Summer aperitif modeled after the Italian Bellini. Make this in late July/early August, while peaches are at their peak. Bellini's are made with Prosecco, a fruity sparkling white wine, but we use dry white wine from New York State for our local alternative.

2 peaches, pitted and chopped
Lemon juice
1 bottle of chilled dry white wine from New York State
Garnish: 1 peach, sliced into thin rounds for the rim

Make a puree by blending the peach flesh in a blender with a few drops of lemon juice.
Take 6 white wine glasses and spoon about 2 tablespoons of puree into the bottom of each. Pour the wine over the peach puree and garnish with a peach slice.
Serves 6.