1. Remove the peaches from the freezer and let thaw. Stir the sugar and 1/4 cup water in a large sauce pan over medium for about 5 minutes or until the sugar dissolves. Let cool completely.

2. Puree the peaches and orange zest in a blender with the sugar syrup (about 1/2 cup). Serve in a glass pitcher.

3. When ready for each drink, pour about 2 tbsp of the peach puree into a champagne flute. Slowly pour in the Prosecco to fill the glass. Gently stir. Garnish with an orange peel twist (peel the orange with a carrot peeler and then twist and place over the glass).