Be the first to Simple cantaloupe and peach puree is chilled and topped with champagne and mint. Great for a classy but light dessert that is perfect for summer. Plan ahead to chill the fruit puree before serving.
Prep Time: 20 minutes
Ingredients:
- 1 ripe cantaloupe
- 2-1/2 pounds frozen peaches, lightly sweetened
- 1/2 bottle champagne
- Fresh mint
Preparation:
Remove meat from the melon and puree in a blender with peaches. Chill this mixture well.
At serving time, fill champagne glasses 2/3 full with chilled fruit puree. Top with champagne. Garnish with a sprig of fresh mint.
Yield: 12 to 16 servings
Recipe Source: American Country Inn and Bed & Breakfast Cookbook by Kitty and Lucian Maynard (Rutledge Hill Press)
Reprinted with permission.
At serving time, fill champagne glasses 2/3 full with chilled fruit puree. Top with champagne. Garnish with a sprig of fresh mint.
Yield: 12 to 16 servings
Recipe Source: American Country Inn and Bed & Breakfast Cookbook by Kitty and Lucian Maynard (Rutledge Hill Press)
Reprinted with permission.
