Dice 2 peaches with or without skin. Place in small saucepan over medium/low heat. Cook for a few minutes then add sugar and 2 tablespoons water to saucepan. Heat for about 20 minutes or more if peaches are tough. Use a spatula and press on peaches and stir occasionally. Remove from heat and place in blender. Blend peach mixture well then add honey. Pour into fine mesh strainer and use spatula to press down on mixture to separate liquid from skins. Skin mixture should become concentrated so use 1 tablespoon water at the end to clear it out once more then discard lumpy mixture. In a large pitcher, pour in sparkling wine and 1/4 cup PAMA Pomegranate Liqueur and peach puree then stir well. Refrigerate until ready to serve. Pour into glasses and garnish with sliced peaches.