For the peach puree

Wash and peel the peaches, then cut them into chunks. Put the peach chunks into a food processor or blender. Add the sugar.. Purée until smooth.

Add the puree to a small saucepan over medium-high heat and heat, stirring occasionally, until it reduces by half. Remove from heat and cool completely. Then chill in the fridge until ready to use.

To make 2 bellinis

Add half the peach purée into each champagne flute. Pour the cold Prosecco over the top, to fill the glass.

Stir gently before drinking.