Step 1

Peel the skin off the peaches before blending. Ripe peaches are very easy to peel the skin off with your hands but you can also use a vegetable peeler.

Step 2

Place peeled peaches in the blender and add honey. Blend until completely smooth.

Step 3

If not using right away, pour peach puree into a food storage container with an air-tight lid and refrigerate. (I do not recommend storing fresh peach puree for more that a day.)

Step 4

Divide puree among champagne flutes, adding about 1 1/2 oz of puree per flute.

Step 5

Fill the flute with Prosecco about half way and gently stir to mix puree and Prosecco. Fill the flute with Prosecco the rest of the way.

Step 6

Garnish with a slice of peach is desired and enjoy right away.