Ingredients for Peaches In Champagne
- Peach
- 1 bottle (750 ml) chilled champagne
- Maraschino Cherries
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How to Make 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
