Slice the peaches in half and remove the pit. Slice the lemon in half. In a small bowl, combine the Mazola Corn Oil and sugar. Brush on the cut side of the peaches and lemon.

Heat grill to medium-high. Place peaches and lemon on the grill cut-side down and grill for 3 minutes.

Remove from grill. Set aside 1 peach half for the garnish.

Remove the skins from the remaining peaches and place in a blender. Squeeze the juice from the lemon into the blender. Make sure you don’t get any lemon seeds in there. Chill in the refrigerator for at least 15 minutes. Add 2 cups ice. Blend until smooth.

When ready to serve, pour the peach puree into a pitcher. Pour the chilled bottle of Prosecco into the pitcher and stir to combine.

Slice the reserved peach half into 4 wedges, cut those in half. Pour the cocktail into champagne glasses and garnish with a slice of grilled peach.