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Berkshire Hudson Valley Reader Submitted

Drinks

Bellini

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Chef Frederic Faveau
Pastorale Bistro
Salisbury, CT

1 ounce fresh peach puree
1 ounce RinQuinQuin à la Pêche Apéritif wine
3 ounces chilled prosecco or other sparkling wine

Mix the peach puree and peach wine in a champagne flute or other stemmed glass. Top with the prosecco.