Recipes by Sarah McCullen | Photographed by Joe Worthem
2 ripe peaches, peeled and diced, plus more
peach slices for garnish
2 tablespoons honey
1 ounce peach schnapps
1 (750-milliliter) bottle Prosecco, chilled
In a food processor, combine peaches, honey and schnapps, and process until mixture is smooth, about 2 minutes. Spoon 1 to 2 tablespoons of the pureed peach mixture into 4 to 6 champagne flutes, then fill the flutes the rest of the way with Prosecco. Garnish each glass with a peach slice.