The method
How to make it
Chill everything the night before: the prosecco, the peach nectar, even the flutes if there is room.
Pour three ounces of peach nectar into each flute, tilting the glass like you are pouring a beer.
Top slowly with cold prosecco. It will want to foam over, so pour in two stages and let it settle between.
Do not stir. One slow turn of a spoon handle is the most agitation a bellini can survive.
Drop in two thin strawberry slices and let them ride the bubbles.
The serve
How to present it
Flutes on a tray, fruit floating, sun coming through them. This is a brunch centerpiece, so line up six at once rather than making them one by one. Keep a backup bottle on ice where guests can see it, because the first one goes in about four minutes.
Make it yours
Swaps & variations
Swap the peach nectar for mango nectar and it turns tropical, or use orange juice and call it a mimosa, which is what half your guests thought it was anyway. A splash of raspberry puree in the bottom makes a sunrise gradient that photographs well. Cheap sparkling wine works fine here, save the good bottle for drinking straight.
Keep pouring
