Rinse peaches with water and add fresh water to a large saucepan, bring to a boil. Once boiling, add peaches and boil for about 30 seconds. Use a slotted spoon to transfer the peaches to an ice water bath. Once the peaches are cool enough to handle, gently use your fingers to peel away the skin. Cut the peaches in half, remove the pit and slice. Add peach slices to a food processor or blender and blend until smooth. You should end up with about 1 ½ cups of peach purée.

Place peach purée in the refrigerator for at least 30 minutes to cool.

When you’re ready to serve, pour ¼ cup chilled peach purée into a Champagne flute. Gently pour in some chilled Prosecco. Be careful not to overflow the glass! Stir with a spoon to combine and top it off with another splash of Prosecco. Serve with a peach slice, if desired.