- 6 peaches, (about 1 pound, 8 ounces), halved and pitted
- 1/4 cup superfine sugar, plus more for garnish
- 1/4 cup water
- 1 bottle Prosecco (750 ml or 3 1/3 cups), chilled
When ready to serve pour the superfine sugar on a plate and invert a chilled Champagne glass in the sugar to coat rim. Pour about a 1/8th of the peach mixture into the prepared glass and top off with Prosecco. Stir gently and serve.
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