Peach champagne punch

Yield: 1 servings

Measure Ingredient
5.00 ripe peaches; peeled, pitted,
1 ; and sliced
2.00 cup water
2.00 cup sugar
1.00 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@...

01-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

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