Emeril's Kicked Up Bellini Cocktails
In a blender, combine the peaches, syrup, liqueur, and ice cubes and process until well combined and frothy. Divide among 4 Champagne flutes and pour in the Champagne. Stir gently to combine. Garnish each glass with a peach segment. Serve immediately.
Recipe courtesy of Emeril Lagasse, 2002