Fresh peaches v frozen??? Do you really have to ask? :o)
The traditional recipe calls for white peaches and prosecco, but any fresh peach and light and simple dry sparkly wine will make a dang good one.
I have to ask though: Schnapps?? Where did that come from? Did you actually see a recipe with that? I've got to see that.
I saw a recipe calling for peach schnapps on drinkstreet. Some raves, some pans. Sounds like a recipe for an early evening to me, but thought I'd ask here. And yes, the choice between fresh and frozen is obvious now that you mention it. I'll be making a lot of them and was thinking of covenience, but that's probably not a good idea.
Any suggestion on proportions?