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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe courtesy Emeril Lagasse, 2000 ****************************************************** Italians use prosecco instead of champagne Ingredients:
1 lb frozen peaches, sliced and thawed |
1 cup sugar |
2 cups water |
750 ml champagne |
Directions:
1. In saucepan, over medium heat, combine the peaches, sugar, and water. Bring the liquid to a boil. Reduce the heat to medium low and simmer for 5 minutes.
2. Remove from the heat and cool.
3. In a blender, puree the mixture until smooth. Add a enough water to thin the puree out into a peach juice.
4. Pour into a shallow dish and freeze until firm. Remove the peach mixture from the freezer and allow to sit out for 10 minutes.
5. Using a large spoon, scrape the mixture back and forth to form a slushy mixture.
6. Fill each flute glass 2/3 of the way with Champagne. Add the slushy peach mixture and serve.
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