Make a bowl with water and some crushed ice (ice water).
Cut with a sharp knife a cross into the bottom of each peach.
Put the peaches in the boiling water for 10 seconds.
Take them both out with the skimmer and put them in the bowl with ice water.
The skin will be loose by now and you can release it easily.
Quarter each peach and remove the core.
Put the peaches with the lemon juice in the blender and puree until it's smooth.
Keep in the refrigerator until use.
Fill each champagne glass with peach puree.
Fill the rest of the glass with some prosecco.
A real bellini is made of white peach puree. According to the experts, white peaches got the best flavor of all the peaches, but there is a downside. They can not stand transportation. In the Netherlands, it's not easy to buy when you are a customer. If you still want to make a bellini, use fresh peaches when in season (and not the canned peaches in syrup).
By mixing 1 tablespoon lemon juice into the pureed peaches they do not tarnish and they remain to look beautiful. Store in the refrigerator and use it the same day.
Its peach season is over, but you would like a nice cocktail at your buffet, make a Mimosa, where you replace the peach puree with orange juice.