1. Have 1 bottle of prosecco chilling in the refrigerator
2. Remove skins from peaches (very ripe peaches should peel easily by taking a section of the skin with a paring knife and peeling the skin downward)
3. Cube peaches (removing and discarding pits), place in a blender and purée until smooth. If desired, pass through strainer to remove bits, or leave as-is for texture
4. Place purée in a bowl and refrigerate until very cold
5. To make simple syrup, stir sugar into hot water to dissolve. Chill until very cold
6. Combine purée and ¼ cup simple syrup and ladle a scant ¼ -⅓ cup of mixture into champagne flutes. Top with prosecco (These proportions can be adjusted to your liking)

Note: If peaches are not yet at the peak of ripeness when purchased, place in a paper bag for 2-3 days to speed the ripening process