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. Remove from the heat. In a blender, puree the mixture until smooth. Add a enough water to thin the puree out into a peach juice. Refrigerate until chilled. Fill each flute glass 2/3 of the way with Champagne. Add the peach juice and serve. This recipe yields 6 servings.

Recipe

(Show # Em-1B78)

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net