3 fresh peaches
Place champagne flutes into refrigerator for about 30 minutes before you need them so they are icy cold. Peel peaches thoroughly before roughly chopping them and removing their stones. Put the peach flesh into a food processor and process until a smooth puree forms. Transfer to a bowl and refrigerate if preparing ahead of time. Put 1 tbsp of peach puree into the bottom of each chilled glass. Top up with champagne until about 2/3 full and serve immediately.