Gelatin Bellinis

1. 1

   Combine 1 cup prosecco and the sugar in a small saucepan and bring to a boil, stirring until the sugar dissolves.

2. 2

   Meanwhile, pour the remaining prosecco into a medium bowl.

3. 3

   Sprinkle the gelatin on top and let stand 1 minute.

4. 4

   Pour in the hot prosecco mixture and whisk until the gelatin dissolves.

5. 5

   Skim off most of the foam.

6. 6

   Divide the mixture among 6 champagne glasses and refrigerate until slightly set, about 1 hour.

7. 7

   Push a peach slice into each one, then return the glasses to the refrigerator until the gelatin is fully set, about 3 more hours.

8. 8

   Photograph by Jonathan Kantor

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