Nutrition

Ingredients

• 3 medium peaches, halved
• 3 tablespoons hot honey
• 1 can (11.3 ounces) peach nectar, chilled
• 2 bottles (750 ml each) champagne or sparkling grape juice, chilled

Instructions

1. 1 Preheat the oven to 375°F. Line a baking sheet with a large piece of heavy-duty foil (about 18x12 inches). Place the peach halves, cut sides up, on the foil and drizzle them with the hot honey. Fold the foil over the peaches and seal them into a packet. Bake the peaches for 25 to 30 minutes or until they're tender. Editor's Tip: If you have clingstone peaches, you may need to use a small paring knife to cut around and under the pit to release it.
2. 2 Cool the peaches completely. Remove and discard the peach peels. In a food processor, process the peaches until they form a smooth puree.
3. 3 Transfer the peach puree to a pitcher. Add the peach nectar and one bottle of champagne. Stir until the drink is combined, then pour it into 12 champagne flutes or wine glasses. Top the cocktails with the remaining champagne and serve them immediately.

Original Source

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