4peaches, scored½lemon, juice only2bottles prosecco
Blanch peaches until skins split (30-40 seconds), then refresh. Drain, and when cool enough to handle, peel and place skin in a bowl with lemon juice. Stand until colour seeps from skin, then add peach flesh (discard stones). Refrigerate until required and, just before serving, remove skin (discard) and process peach and juices in a blender until smooth. Pour a little of the peach mixture into Champagne flutes and top up with prosecco to taste.