Ingredients & Directions

⅔ cup sugar
2 cups champagne
     (can be leftover from last night’s party!)
1 cup water
4 strips lemon peel
2 tablespoons fresh lemon juice
5 whole cloves
2 3-inch cinnamon sticks
5 firm, ripe Colorado yellow peaches,
     peeled and each cut into 8 slices
2 cups fresh raspberries
fresh mint sprigs for garnish
 
Combine sugar, champagne, water, lemon peel, lemon juice, cloves, and cinnamon stick in a large saucepan over medium heat. Bring just to a boil, then reduce heat to a simmer. Cook, stirring constantly, for 5 minutes or until sugar dissolves. Add peaches and bring back just to a simmer. Remove from heat and cool peaches in liquid for 30 minutes.
 
Remove cooled peaches to a dish with a cover. Cook remaining liquid for about 10 minutes or until it reduces and thickens to a syrup. Discard lemon peel, cloves, and cinnamon stick, and pour syrup over peaches. Chill for 30 minutes. To serve, place peaches and a little syrup in individual dishes. Scatter raspberries over peaches and top with a mint sprig.
Yields: 4 servings.
 
Recipe adapted from Colorado Classique