Makes 8 cocktails
- 6 ripe peaches
- 2 tablespoons caster sugar
- juice of 2 lemons
- chilled Champagne or other sparkling wine, to serve
Cut a cross into the base of each peach (this will make them easier to peel). Blanch the peaches in a large saucepan of boiling water for 30 seconds. Drain and refresh in cold water, then peel. Halve and discard the stone and dark inner core.
Whiz the peach, sugar and lemon juice in a food processor until smooth. Strain through a muslin cloth or clean Chux, discarding any solids.
Place 2 tablespoons of puree in each of eight Champagne flutes, then top with sparkling wine. Serve immediately.
Recipe: Paul West for ABC delicious. magazine