Ingredients Jump to Instructions ↓

  1. 3 medium peach es, halved

  2. 1 tablespoon honey

  3. 1 can (11 1/3 ounces) peach nectar, chilled

  4. 2 bottles (750 milliliters each ) Champagne or sparkling grape juice, chilled

Instructions Jump to Ingredients ↑

  1. Line a baking sheet with a large piece of heavy-duty foil (about 18 in. x 12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal. Bake at 375° for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth. Transfer peach puree to a pitcher. Add the nectar and 1 bottle of Champagne or juice; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining Champagne or juice. Serve immediately. Yield: 12 servings.


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