Bellinis

Directions

1. 1
   Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes.
2. 2
   Cool completely.
3. 3
   Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth.
4. 4
   Strain through a fine-meshed strainer and into a bowl.
5. 5
   Transfer the puree into a pitcher or clear glass bowl.
6. 6
   For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute.
7. 7
   Slowly pour enough Prosecco into the flute to fill.
8. 8
   Gently stir to blend.
9. 9
   Garnish each with an orange peel twist, and serve.
10. 10
    Do-Ahead Tip: The peach puree can be made 1 day ahead.
11. 11
    Cover and refrigerate.