Best 10 Peaches In Champagne Recipes

PEACH CHAMPAGNE

Steps:

• In a punch bowl, combine peaches, strawberries, nectar and liqueur. Stir in soda and champagne just before serving.

POACHED PEACHES IN CHAMPAGNE

Steps:

• Make a very light incision all around peach skins.
• Plunge the peaches briefly into boiling water, then into cold water, and peel.
• Place in a shallow pan and douse with champagne.
• Add the syrup and vanilla bean.
• Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil.
• If peaches are very ripe, they will be poached after 5 minutes.
• Place peaches and syrup in a cool place, but do not refrigerate.
• Drain peaches, reserving the poaching liquid.
• Wash strawberries, remove any leaves, and purée in a blender or food processor.
• Place in a bowl and stir sugar into the purée.
• Stir romance whipped cream into the strawberry purée and add lemon juice.
• Serve on round plates, or in glass dishes or small bowls.
• Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top.
• Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.
• ROMANCE WHIPPED CREAM:.
• Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.
• Yield: 1 1/4+ cups.

PEACHES IN CHAMPAGNE

Steps:

• Cut a cross in the skin of the peach, before placing it in some hot water for a while to allow for easy peeling.
• Cut the peach in half, twist the halves in opposite directions to dislodge the pit.
• Peel and cut the peach halves into wedges.
• Place 2 to 3 wedges in a champagne glass.
• Place also 1 or 2 cherries into the glass.
• Pour in the champagne.
• Add a teaspoon of cherry liquid to color the drink pink.
• Serve immediately.

PEACH CHAMPAGNE

Steps:

• In a champagne glass pour chilled champagne. Carefully pour peach nectar down the inside of glass. Garnish with peach slice.

FROZEN PEACH CHAMPAGNE COCKTAILS

Steps:

• Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
• Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.

CHAMPAGNE-POACHED PEARS

Steps:

• 1. Combine all the ingredients except the pears in a pot and bring to a simmer.
• 2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
• 3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
• 4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.

WHITE PEACH, CASSIS, AND CHAMPAGNE FLOATS

Steps:

• Place 3 peach wedges in bottom of each of 6 tall glasses. Top with 1 scoop ice cream, then another 3 peach wedges. Add second scoop ice cream and top with 2 more peach wedges. Drizzle each with 2 tablespoons crème de cassis. Pour 1/3 cup Champagne into each glass. Top with 1 scoop ice cream, drizzle with additional crème de cassis, and serve.

JUICY FRUIT PUNCH WITH CHAMPAGNE

Steps:

• In a bowl or pitcher, combine the orange, cranberry, apple and pineapple juices.
• Pour in the lemon-lime flavored carbonated beverage, champagne, and frozen strawberries. Wait a minute or two for the strawberries to moisten up, then pour into glasses and serve.

POACHED PEACHES IN SPARKLING WINE WITH BASIL & VANILLA

Steps:

• Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
• Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.

CHAMPAGNE GELATIN WITH PEACHES AND PLUMS

Steps:

• Bring champagne, 2 cups sugar, tea, and 6 cups water to a boil; reduce heat, and simmer 10 minutes. Add peaches; simmer gently for 5 to 20 minutes (knife should insert easily into peach). Let peaches cool in liquid, 3 hours. Peel peaches; slice 2 into eight sections each. Set aside remaining peaches. Strain liquid. Chill 2 cups liquid. Sprinkle gelatin over cold liquid; let stand to soften, 5 minutes.
• Meanwhile, bring 2 cups liquid to a boil. Add to gelatin mixture; whisk to dissolve gelatin, about 5 minutes. Pour 3 tablespoons of the mixture into mold to coat the bottom. Cover; refrigerate 30 minutes, until just set.
• Combine remaining 1 1/2 cups sugar and 1 1/2 cups poaching liquid in a skillet; bring to a boil, stirring to dissolve sugar. Reduce heat; let syrup simmer. Halve plums, and remove pits. Add plums, cut sides down, and poach until skin loosens, 5 to 10 minutes. Remove from syrup; let cool. Remove skins. Slice each into four wedges. Chill.
• Arrange plums over gelatin in mold. Add 3/4 cup gelatin mixture. Cover with plastic; refrigerate 45 minutes, or until set. Add remaining gelatin; arrange peach slices on top. Cover with plastic; chill until set, 6 hours.
• To unmold, dip mold briefly into hot water, and run the tip of a knife around edge. Invert onto a platter. Cut reserved peaches in half, discard pits, and serve with gelatin.