Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 5.00 \N | ripe peaches; peeled, pitted, |
| 1 \N | ; and sliced |
| 2.00 cup | water |
| 2.00 cup | sugar |
| 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@...
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