Makes 10 aperitif drinks
2 whole peaches, seeded, chopped
1 vanilla bean, split, seeds scraped
50g caster sugar
75ml prosecco, plus extra 1L, to top up glasses
To make peach puree, place chopped peach, vanilla bean and seeds, sugar, prosecco and 75ml water in a medium saucepan over a high heat. Simmer for 2 minutes or until peach is tender. Remove from heat and set aside to cool to room temperature.
Remove and discard vanilla bean. Using a hand mixer, beat mixture until smooth. Strain through a fine sieve into an airtight container and store in the fridge until needed.
To serve, pour 25ml chilled peach puree into each champagne flute or tall glass. Top up with extra prosecco, pouring slowly so it does not react with the sugary peach puree and flow over the rim. Serve.
