Ingredients: (serves 12 happy people)
2 cups sugar
1 cup water
1lb ripe fresh peaches
4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
Fresh strawberries and peaches for garnish
Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes and then let the syrup cool.
Peel, chop and then puree the peaches (I used the donut-shaped white fleshed peaches currently available at Kirk's) in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/2 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Pour each of the purees into a separate container. (You may have sugar syrup left over - freeze for future use!)
For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with sliced strawberries or tiny cubes of peach, as desired, and serve. And then invite me round to drink it with you.