Time 10m Yield 20 servings (3-3/4 quarts). Number Of Ingredients 6 Steps:
In a punch bowl, combine peaches, strawberries, nectar and liqueur. Stir in soda and champagne just before serving.
Time 5m Yield 4 servings Number Of Ingredients 5 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.
Time 5m Yield 1 Number Of Ingredients 3 Steps:
Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.
Time 10m Yield 2 glasses Number Of Ingredients 3 Steps:
Cut a cross in the skin of the peach, before placing it in some hot water for a while to allow for easy peeling. Cut the peach in half, twist the halves in opposite directions to dislodge the pit. Peel and cut the peach halves into wedges. Place 2 to 3 wedges in a champagne glass. Place also 1 or 2 cherries into the glass. Pour in the champagne. Add a teaspoon of cherry liquid to color the drink pink. Serve immediately.
Time 2m Yield 1 serving Number Of Ingredients 3 Steps:
In a champagne glass pour chilled champagne. Carefully pour peach nectar down the inside of glass. Garnish with peach slice.
Yield Serves 1 Number Of Ingredients 3 Steps:
Pour schnapps and amaretto into Champagne flute. Fill with Champagne and serve.
Time 17m Yield 2 serving(s) Number Of Ingredients 8 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!
Yield Makes 6 Number Of Ingredients 4 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.
