Ingredients

• 1 750-ml bottle prosecco
• 1 cup sugar
• 2 1/4-ounce packets unflavored gelatin powder
• 1 peach, cut into wedges

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Instructions

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