Boil equal amounts of sugar and water in a saucepan 5 minutes.
Poach peaches in sugar syrup until tender when pierced with a fork. (Timing depends on size and ripeness of peaches.) Then puree peaches with 1/2 cup of the sugar syrup in a blender or food processor. Chill thoroughly.
When ready to serve, pour 3 ounces of peach puree into each chilled champagne flute or wine glass. Fill glass to the top with equal parts of champagne and Meier's sparkling catawba and stir gently. Garnish each glass with a sprig of mint. Serves 12.
