Gelatin Bellinis

Directions

1. 1
   Combine 1 cup prosecco and the sugar in a small saucepan and bring to a boil, stirring until the sugar dissolves.
2. 2
   Meanwhile, pour the remaining prosecco into a medium bowl.
3. 3
   Sprinkle the gelatin on top and let stand 1 minute.
4. 4
   Pour in the hot prosecco mixture and whisk until the gelatin dissolves.
5. 5
   Skim off most of the foam.
6. 6
   Divide the mixture among 6 champagne glasses and refrigerate until slightly set, about 1 hour.
7. 7
   Push a peach slice into each one, then return the glasses to the refrigerator until the gelatin is fully set, about 3 more hours.
8. 8
   Photograph by Jonathan Kantor