Recipe Courtesy of Emeril Lagasse

Emeril's Bellini

1 pound frozen peaches, sliced and thawed
1 cup sugar
2 cups water
1 bottle of champagne

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.

Yield: 6 servings

Recipe Courtesy of Emeril Lagasse, 1998

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