Wash, peel and pit the peaches. Place in a nonreactive pot with the salt, lemon juice and champagne. Cook until soft, stirring often so that the peaches do not scorch. Cool, purée, combine with simple syrup and freeze.
- 3 pounds ripe peaches, abou 10
- Pinch of salt
- 1 tablespoon lemon juice
- 3 tablespoons champagne
- 1 cup simple syrup
YIELD: 1-1/2 quarts, about 12 servings
desserts
creole and cajun recipe page | the gumbo pages
search this siteChuck Taggart email chuck (at) gumbopages (dot) com