Peach Bellini

1 Bottle Prosecco
2 Tbs. Peach Balsamic Vinegar
2 Peaches

Peel and pit the peaches and place into a blender with the Peach balsamic vinegar and blend until the purée is smooth. Put it in the fridge for at least 30 minutes to chill.
To serve, pour out 2 ounces of the chilled peach purée in a champagne flute. Then pour in some of the chilled Prosecco. Stir it until it is mixed. Add a splash of Prosecco and add a peach slice to the rim. Enjoy!