• 2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juice (or use peach puree)
  • chilled prosecco
  • Sprig of Thyme for garnish
  • Flute glasses


Place the peaches in a small blender and purée until totally smooth (or add the puree). This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with Menestrello Prosecco, stirring as you pour. You should ideally have one third peach purée to two thirds Prosecco. Serve straight away as a pre-dinner drink with the Cupid’s Caviar, leaving plenty of time for a second glass each.