Divide the pureed peaches between 4 champagne flutes.
Carefully, and slowly pour in your Prosecco. It WILL bubble up. Let the bubbles go down, and continue filling the glass. Gently stir to combine.
Serve immediately.
Notes
I used the leftover peach filling mixture from my Peaches and Cream Napoleons, so my puree is cooked down with sugar.
Filling Recipe: 4 cups chopped peaches, 1 cup granulated sugar, 1 teaspoon vanilla cooked for 25 minutes, then pureed. If you are looking for a sweeter cocktail.