Folks will savor the subtle kiss of peach flavor in this elegant brunch beverage. — Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 3 medium peaches, halved
- 1 tablespoon honey
- 1 can (11.3 ounces) peach nectar, chilled
- 2 bottles (750 ml each) champagne or sparkling grape juice, chilled
Directions
- Preheat oven to 375°. Line a baking sheet with a large piece of heavy-duty foil (about 18x12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal.
- Bake for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth.
- Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne. Serve immediately.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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