You can have the peach purée ready and frozen weeks before Christmas Day. Take it out Christmas Eve to defrost.
For one glass you will need.
250mls of champagne,cava or prosecco
1 medium ripe peach or nectarine.
Buy a few days in advance to assure its ripe.
Stone and peel peach, setting aside a slice for decoration and them purée in a blender.
Poir the peach purée into each glass and slowly add the champagne.
Stir gently and garnish with a peach slice
Serve in: champagne flute
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