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Zubereitung von Peaches In Champagne
- Bring a small pot of water to a boil. While the water heats, score an 'X' on the bottom of each peach using a paring knife.
- Once boiling, carefully add the peaches to the hot water and let them sit for 30-60 seconds, or until the skins begin to loosen.
- Remove the peaches from the hot water and immediately transfer them to an ice bath to stop the cooking process. This makes peeling much easier.
- Once cool enough to handle, peel the peaches completely.
- Cut each peach in half and gently twist to remove the pit.
- Slice the peach halves into 6-8 wedges.
- Place 2-3 peach wedges in each champagne flute.
- Add 1-2 fresh cherries to each flute.
- Gently pour chilled champagne into each flute, filling about ¾ full.
- Add 1 teaspoon of cherry juice or grenadine to each flute for a beautiful pink hue. (Optional)
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
29g
Fat
0g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Beverages Fruit Easy Dinner Party Holiday Event Low Fat Romantic Cocktails Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Wedding Valentines Day Low In Something Pitted Fruit Peaches Taste Mood Number Of Servings
