Tahiti remains out of reach for the moment, but recapturing that summery feeling isn't impossible. First, you will need peaches. Ideally, you will have home-canned peaches in their golden syrup, all ripe and juicy and bursting with flavor. If your summer was a little too busy for canning, check your grocery store. You will pay a pretty price for any peaches this time of year, but just remember it's less than a plane ticket to Tahiti. In a pinch you can use frozen peaches from the frozen fruit section or the grocery store, which will have more flavor than store-canned peaches. If you are bereft of even frozen peaches, check out the canned juice section, especially if you're near a Trader Joe's or Uwajimaya; many times you can find thick peach nectar that will substitute.
You will also need a bottle of champagne. Prosecco is properly used, but any bubbly is fine.
2 ripe peaches, peeled
1 bottle Prosecco or champagne
1 tsp lemon juice
optional: 1 tsp sugar (omit this if using home-canned peaches or peach nectar)
Home-canned, fresh, or frozen peaches:
If you are using frozen peaches, bring them to room temperature and taste to see if they need sugar. Puree the peaches, lemon juice, and sugar in a blender or food processor. Fill a quarter of your champagne glass with peach puree, then top with bubbly and stir gently if the puree is thick.
Fill a quarter of the glass with nectar, then top off with bubbly.
Crank up the heat, put on some ocean sounds, and sip your peach bellini while pretending there are blue skies outside.