For at least four aperitifs:
2 large ripe peaches

Bring water to a boil in a medium sized pot. Cut the skin of the peaches a few times and place into boiling water for about a minute. Rinse under cold water and peel of the skin.

Remove the stone and cut into small chunks. Blitz to get a smooth fruit puree.

Store in the fridge until needed.

Fill 4 champagne flutes with prosecco and add about 1-2 tablespoon of fruit puree to each glass. Because the puree is much heavier than the champagne it is easier to mix this way round.

Enjoy 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s