- 1 ½ pounds of very ripe peaches (preferably white, put any good fresh peach will do)
- 2 tablespoons fresh lemon juice
- 1 – 1 ½ tablespoons superfine sugar
- 1 – 2 teaspoons raspberry jam (optional. I prefer the fresh peach flavor)
- 1 750-ml bottle chilled Prosecco or Asti Spumanti (don’t use champagne)
- Bring a large pot of water to a full rolling boil. Using the tip of a paring knife, slice an “X” into the bottom of each peach. Add peaches to boiling water and cook just until the fuzzy skin begins to peel back at the “X”. This typically takes about 30 seconds. Using a slotted spoon, remove peaches and rinse under cold running water to stop the cooking process. Peel the peaches and slice flesh from the pits.
- Chop peach flesh and place in a large bowl. Add the lemon juice and sugar. Stir to combine. Cover with plastic wrap and chill for 30 minutes.
- Transfer the peach mixture to a blender. Process until very smooth. You can strain the puree through a fine mesh sieve, if desired.
- Add peach puree to a large glass pitcher. If using raspberry jam, add to the peach puree and stir together.
- Add the Prosecco slowly, stirring to prevent the Prosecco from making too much of a foam head.
- Divide the mixture among champagne flutes. Garnish with peach slice and sprig of mint.
- Serving Size: 1