Champagne Peaches and Raspberries

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