Yield: 1 servings
|5.00 \N||ripe peaches; peeled, pitted,|
|1 \N||; and sliced|
|1.00 \N||bottle chilled champagne|
In a small saucepan combine the peaches, water, and sugar, stir until sugar is dissolved, and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and allow to cool completely.
Transfer mixture to a bowl and using an immersion blender or transfer mixture to a blender, puree until very smooth. Place in the refrigerator and chill for 1 hour. When ready to serve, place 2 tablespoons of the peach puree in a champagne glass and top with your favorite chilled champagne. This recipe yields 1 quart of punch.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2209 broadcast 12-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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