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Peaches and Strawberries in Pink Champagne (Salade de Pêches et Fraises au Champagne Rosé)

Source of Recipe

Unknown


Recipe Introduction

“A superbly festive dessert, this dish sings of summer and the sun. The combination of peaches, strawberries and pink Champagne is elegant, colorful, and rich. Of course, you won’t want to use your best vintage Champagne here, but don’t skimp either.”

List of Ingredients

Peaches and Strawberries in Pink Champagne (Salade de Pêches et Fraises au Champagne Rosé)


3 1/4 cups sugar
1 quart water
8 ounces strawberries, hulled
3 peaches
3 tablespoons freshly squeezed lemon juice
1 bottle pink Champagne, chilled
Fresh mint leaves, for garnish


Recipe



1. Prepare the syrup: In a saucepan, combine the sugar with the 1 quart water and bring to a boil over high heat. Whisk constantly until boiling. Boil without whisking of 1 minute. Set aside to cool.

2. Prepare the fruit: Quarter the strawberries lengthwise and place them in a large bowl. Peel the peaches and cut in half. Remove and discard the pit, and cut each half into 4 equal slices. Place the peaches in the bowl with the strawberries, add the lemon juice and syrup, and toss gently to combine. Cover and place in the refrigerator for 1 hour to allow the flavors to blend.

3. To finish, remove the peach and strawberry mixture from the refrigerator. With a slotted spoon, divide the fruit among 6 large shallow Champagne coupes, allowing about 1 tablespoon of syrup in each glass.