Bellini Pops

Directions

1. 1
   Stir the peaches, sugar, and lemon juice in a medium saucepan.
2. 2
   Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes.
3. 3
   Most of the peaches will have broken down, with some softened chunks remaining.
4. 4
   Transfer the mixture to a blender and blend until smooth.
5. 5
   Add the Prosecco and blend briefly to incorporate it.
6. 6
   Let the mixture cool to room temperature and then refrigerate until cold.
7. 7
   Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours.
8. 8
   Insert craft sticks and freeze until firm, at least 6 hours more.
9. 9
   When ready to serve, unmold or peel off the paper cups.