Serves 12 Champagne flutes
• 2 cups sugar
• 1 cup water
• 1 bag frozen peaches, thawed or 6-8 fresh peaches, sliced
• 1.5 cups of pitted cherries
• 3-4 (750-ml) bottles chilled Prosecco or other sparkling wine (tip: If you’re substituting with a very sweet sparkling wine, you may want to skip the sugar syrup as it may it be too sweet.)
For the syrup: Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves and becomes a syrup (takes about about 5 minutes.) Cool completely.
For the puree: Puree the peaches and cherries 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 until chilled.
For each serving, pour 3-4 tablespoons of the peach/cherry puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with a slice of peach or a cherry.
Do-Ahead Tip: The fruit puree can each be made 1 day ahead. Cover separately and refrigerate.
The Perfect Bellini