A little sugar, a little wine, some lemon zest or mint leaves or other aromatics, and you can transform even less than perfectly ripe peaches into a bowl of luscious, refreshingly fragrant fruit.

I made this dessert on a summer day in Long Island when my thoughts had turned to Venice. Summer visitors to Venice find every bar celebrating the season with a mixture of peach juice and wine called a Bellini. I imagined this as a solid version of that drink.

The wine Venetians use is Prosecco, a young, lightly sparkling, appetizing white wine. Prosecco is exported, but it may not be available near you. You can use any other sparkler, the simpler and less pretentious the better—or even a still white wine, as long as it is young and fruity.

When I was buying the peaches, there were beautiful berries on the farmstand that beckoned, so I got those too to add to the bowl.