Best Peach Champagne Recipes

PEACH CHAMPAGNE

Steps:

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

CHAMPAGNE PEACH PUNCH

Steps:

• Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.

PEACH CHAMPAGNE

Steps:

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

CHAMPAGNE PEACH PUNCH

Steps:

• Thaw peaches at room temperature without draining.
• Blend or process peaches and juice with sugar until smooth.
• Add to a 2 quart pitcher, stir in orange juice and lemon or lime juice (can be made the day before and refrigerated).
• At serving time, slowly stir in champagne or sparkling wine (or pineapple juice).
• Serve over ice cubes, crushed ice or double the recipe and use an ice ring.

CHICKEN WITH PEACH CHAMPAGNE SAUCE

Steps:

• Sprinkle chicken with lemon juice and pepper.
• Cover with wax paper and microwave until no longer pink in a small microwaveable dish.
• Transfer the chicken to a platter.
• Add the peach slices to the dish and cook on high for 1-2 minutes.
• Remove the slices and reserve cooking liquid.
• Mix 1/4 c wine or champagne with the butter and onions in the dish and cook on high for one minute.
• Stir in the flour and add 3 tbls of the cooking liquid and the rest of the champagne.
• Cook on high for 3 minutes, stirring after each minute.
• Serve the chicken breasts and the peach slices with the sauce over noodles.
• Enjoy!

PEACH MIMOSA CUPCAKES WITH CHAMPAGNE MERINGUE

Steps:

• For the peach mimosa cupcakes: Preheat the oven to 275 degrees F on the convection setting. Line a cupcake pan with 24 cupcake liners.
• In a mixer with a paddle attachment, cream the butter on medium for 3 minutes. Gradually add in the sugar and mix for 2 minutes. Scrape the bowl and add all of the egg whites and mix for 2 minutes. Combine the cake flour and baking powder in a medium bowl and whisk. In another bowl, add the peach syrup to the buttermilk. Add in one-third of the dry mixture, and then add one-third of the buttermilk mixture. Continue this process until all ingredients are incorporated. Fold in the peaches. Fill the prepared cupcake pan three-quarters full with the cupcake batter. Then bake until the top springs back to the touch, about 20 minutes. Let the cupcakes cool completely.
• For the meringue: Bring a small amount of water in a medium double boiler pot to a simmer. In a medium bowl, mix the sugar and egg whites with a whisk until combined. Place the bowl on top of the double boiler and whisk constantly until the temperature reads 140 degrees F on a candy thermometer. Remove from the heat and transfer to a mixer. Mix on high speed with a whisk attachment for 5 minutes. Add the cream of tartar. Mix for 2 more minutes and slowly add in the Champagne until completely combined. Mix the meringue until it is shiny and stiff peaks form.
• To assemble: Top the cooled cupcakes with the meringue and torch until slightly browned.

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.

CHAMPAGNE PEACH PUNCH

Steps:

• Chill all ingredients.
• In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine.
• Mix well and pour in the carbonated water and champagne.

MANGO-PEACH CHAMPAGNE COCKTAIL

Steps:

• In each of 2 champagne flutes, pour 1/4 cup mango juice and 3 tablespoons schnapps. Fill with champagne. Serve immediately.

WHITE PEACH, CASSIS, AND CHAMPAGNE FLOATS RECIPE

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. This recipe yields 6 servings.

ORANGE FILLED PEACH CUPCAKES/CHAMPAGNE FROSTING

Steps:

• Preheat oven to 350 degrees. Line cupcake pans with liners.
• Mix all ingredients together until combined. Bake for 20-25 minutes until a tooth pick comes out clean.
• Filling: Mix the butter and cream cheese and add orange flavor, vanilla, salt, and orange zest. Beat in confectioners sugar until smooth and creamy.
• When the cupcakes have cooled with a sharp knife cut a divit in the center of the cupcake out and with a pastry tube fill the hollow with the filling. The bigger the divit the more orange flavor. Refrigerate.
• Frosting: Beat together the butter and the vanilla. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps. By this time the filling should have firmed up....frost the cupcakes and enjoy. You can decorate them with yellow and orange sprinkles or what ever you like.

CHAMPAGNE PEACH AND MINT SOUP

Steps:

• Combine Champagne, peaches, salt, large sprigs of mint, and white pepper in a large saucepan or deep pot. Cook for 20 minutes over medium heat to infuse flavors. Remove from heat and remove large mint sprigs. Adjust salt and white pepper, if needed. Blend with an immersion blender and chill. Serve in demitasse cups garnished with 1/2 teaspoon creme fraiche and small mint sprigs.

PEACH AND CHAMPAGNE SORBET

Steps:

• Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water.
• Peel the peaches; halve them and remove the pits.
• Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl.
• In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat.
• Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes.
• Strain the syrup into the peach puree and blend well.
• Add the champagne, the lemon juice, and the remaining 1 teaspoon lemon zest. Stir Well.
• Refrigerate until chilled.
• Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

REDUCED-SUGAR PEACH CHAMPAGNE JAM

Steps:

• sterilize 6 250ml (half pint) mason jars in a dishwasher or hot water bath. heat lids in hot water, not boiling. Keep jars and lids hot until ready to use.
• score an X into the bottom of your peaches, blanch in boiling water for about 45 seconds, then douse into ice water for a minute they should now peel very easily. squeeze each peeled peach and you should end up with a bowl of mush and the pit still in your hand.
• Measure crushed peaches, champagne, and lemon juice into a large, deep stainless steel saucepan. Whisk in pectin until dissolved.
• If using sweetener, measure splenda or sugar and set aside.
• Stirring constantly, bring fruit mixture to a boil over high heat.
• If using, add sweetener and return mixture to a boil.
• Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
• Quickly ladle jam into a hot jar to within 1/4 inch of top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace if required by adding more jam. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
• When canner is filled, ensure that all jars are covered by at least 1" water. Cover canner and bring water to a full rolling boil before starting to count processing time. boil filled jars for 10 minutes.
• When processing time is complete, remove canner lid; wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed for 24 hours.

FROZEN PEACH CHAMPAGNE COCKTAIL (RACHAEL RAY)

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.

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.

PEACH CHAMPAGNE SEMIFREDDO

Steps:

• In a stainless steel mixing bowl, whisk together the eggs, 1/2 cup of the sugar and a pinch of the salt. Whisk in the champagne. Place the bowl over a pot of simmering water. (The pot should be sitting over, not in the water.) Whisk vigorously until thick, about 3 minutes. Remove the bowl from the pot and place it in a bowl of ice water. Cool until room temperature, stirring occasionally. Whip the cream until soft peaks form. Fold the cream into the cooled champagne mixture.
• Spray a loaf pan with nonstick spray. (I like to use a pan approximately 3 1/2 by 11 1/2 by 3 1/2 inches but a 9-inch square pan will work.) Line the pan with plastic wrap, making sure to press the plastic wrap into the corners of the pan. (The nonstick spray helps the plastic wrap stick to the pan. The plastic wrap makes the terrine easier to unmold.) Gently spread half of the champagne cream into the loaf pan. Place the pan in the freezer for at least 1 hour. Refrigerate the remaining champagne cream.
• Combine the water and the remaining 3/4 cup sugar in a small sauce pot. Bring the sugar and water to a boil over high heat and boil for 1 minute until the sugar is dissolved. Cool the mixture to at least room temperature. (It can be made several days in advance and refrigerated.)
• Peel and pit the 2 pounds of peaches. Puree them in a food processor. Strain the puree through a medium holed sieve. There should be 3 cups of peach puree. Stir 1/2 cup of the sugar syrup into the peach puree. Add the remaining pinch salt and the lemon juice. Taste the peach puree. If it is not sweet enough add a little more sugar syrup. (The amount of sugar necessary will depend on the natural sweetness of the peaches. Extra sugar syrup can be used to sweeten ice tea.) Freeze the peach puree in an ice cream machine according to manufacturer's instructions.
• When the peach puree is frozen, spread it evenly into the loaf pan over the frozen champagne cream. Let the puree become firm again in the freezer, then carefully spread the remaining champagne cream on top. Freeze the semifreddo for several hours until hard. It can be made several days in advance.
• Peel the remaining peaches. Cut them in half and remove the pits. Cut in 1/2 inch pieces. Taste the peaches. If they are not very sweet, stir in a little granulated sugar. Often peaches are naturally sweet enough and do not need additional sugar.
• To unmold, invert the loaf pan onto a cutting board. Run a wet hot towel over the pan. Remove the pan. Carefully peel off the plastic wrap.
• Slice the semifreddo and place on a plate. Serve with some of the fresh peaches.