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Courtesy Gary Regan and Mardee Haidin Regan


1 ripe white peach
2 to 3 ice cubes
5 to 6 drops fresh lemon juice
1 teaspoon superfine sugar
1 bottle chilled Prosecco


Cut peach into small cubes, discarding the pit, but not the skin. Combine with ice cubes, lemon juice and sugar and blend to a purée.

Divide the peach purée evenly among four to six Champagne flutes, and fill the glasses with the chilled Prosecco. Stir briefly. Makes 6 servings.