June 27, 2012
I have baskets of peaches all over my kitchen. That’s one of the joys and challenges of having a garden— you get all of this amazing, tasty produce… all at the same time. This sparkler is a refreshing way to use up some of those peaches and toast these lazy, hazy days of summer.
A note about Champagne: I’m a big believer that if you have true Champagne, don’t mix it with anything. It’s special and beautiful as is, so you should drink it that way. But a recipe like this is perfect for dressing up an inexpensive sparkling wine or Prosecco.
From the Clinton St. Baking Company Cookbook
1 tablespoon confectioner’s sugar
1 teaspoon freshly squeezed lemon juice
One bottle of sparkling wine or Prosecco
Use a pairing knife to make a shallow “X” on the underside of each peach. Place the peaches in boiling water for 15 seconds. Remove and shock in ice-cold water. Slip off the skins and remove the pits from both peaches. Coarsely chop the peaches and place them in a food processor with the sugar and lemon juice. Puree the mixture.
Next, fill 8 champagne flutes one third of the way with peach puree and top with champagne or sparkling wine. Cheers!