In a small saucepan over medium heat, add the ginger, sugar and water. Bring to a simmer and cook until the sugar is dissolved. Watch the pot because this is a fast transformation and you don't want to burn the sugar. Take the saucepan off the heat, give it a stir and let it steep for about 20 minutes. Strain, discard the ginger pieces and set the simple syrup aside.

In a food processor, puree the peaches.

In a champagne flute, add about 1-2 tablespoons of the peach puree, 1-2 teaspoons of the ginger simple syrup. Carefully pour and top off with Prosecco in the glass. Give it a quick stir and enjoy. Repeat as needed. Cheers!