Peach Champagne Sparklers

Happy Thanksgiving!


I won’t be around online tomorrow– and I sort of hope you won’t be either!– but I wanted to leave you with a fun little recipe for your festive gatherings.


I asked around, “Which of my posts do you think is the most pinned?” The resounding guess was my Cinnamon Roll Bread in Less Than 30 Minutes. It was a good guess and, I’d be willing to bet, probably the recipe of mine that the most people have actually TRIED. Still, surprising though it might be, THIS is my most pinned post.


Interesting, eh? What this tells me is that people like pretty, festive, easy-but-sort-of-impressive things.


Today, I’m showing you how to make Peach Champagne Sparklers. Why peach? Well, because the color looks glorious on a Thanksgiving table and, quite frankly, I don’t want people getting pumpkinned-out. Peach is sweet, fresh, and pretty and coordinates while offering up a different flavor.



Peach Champagne Sparklers

  • 1 peach, sliced (or equivalent frozen– frozen will work beautifully)
  • 1/3 cup water
  • 2 tablespoons sugar
  • 2 cups champagne (or sparking cider, for those who can’t or choose not to indulge)
  • additional sugar for garnish (*I used colored– orange– for these, but any granulated sugar will work.)


(serves 4)


1. Dump all but four small slices of peach into a small sauce pan. Pour water and 2 tablespoons of sugar over. Cook on medium for about five minutes, until peaches are very soft.


2. Pour contents into blender and process until smooth. Return to sauce pan and cook over med-high heat for 3-5 minutes until reduced to a peach syrup.

3. Meanwhile, dampen the rim of each glass by inverting on a damp rag or paper towel. Dip the lip on a small plate of sugar. This should result in a pretty ring of sugar around the top of each glass.


4. While you’ve got that plate of sugar out, take the remaining four slices of peach and coat them in sugar. This will make them pretty and sparkly.


5. Using a teaspoon (the kind you eat with), pour a small amount (1-2 teaspoons) of peach syrup into the bottom of each glass. I used a cordial glass because they’re adorable, but a champagne flute would be lovely, too.


6. Carefully pour your champagne (or cider) so as not to disturb the outer ring of the glass.


7. Garnish each glass with a sugared peach slice speared with a toothpick.






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