- 2 Ripe peaches
- 1 bottle of chilled prosecco
- Slice the peaches into roughy 8 pieces each, removing the pit. Place 2 peaches into each champagne flute.
- Pop the cork of the prosecco by gently working it back and forth, to avoid the prosecco from overflowing out of the bottle.
- Holding glass to the side, slowly pour the prosecco over the fruit.