Bellini with Cardamom and Peppercorns

Infused Peaches

• 4 ripe yellow peaches (1¼ lb [570 g] total), peeled, pitted, and quartered

To make the peaches: In a blender, combine 2 of the peaches with the brandy and pulse until puréed. Transfer to a clean canning jar with a tight-fitting lid. Gently crack the peppercorns and the whole cardamom pods with a mortar and pestle and toss them into the jar. Add the remaining 2 peaches to the jar. Seal and shake the jar a few times; refrigerate overnight.

To serve, crush the