This summery cocktail is often made with uncooked pureed fruit, but roasting the peaches develops their flavour and adds an extra sweetness.

Recipe and photo: Emma Boyd

INGREDIENTS

6 peaches
2 tablespoons sugar
750ml prosecco
mint sprigs, to serve

METHOD

Preheat oven to 180°C. Cut the peaches in half and remove their pits. Arrange the fruit cut side up in an oven-proof dish and sprinkle over the sugar.

Seal with foil and roast for 45 minutes to 1 hour or until soft and beginning to collapse — the time will vary depending on how ripe the peaches are. Remove from the oven and set aside to cool. Once cool, blend until smooth with a blender or stick mixer. Pour into a jar, seal and put in the fridge to cool. This purée can be made a few days ahead.

When ready to serve, pour one-third of peach purée into a glass, then add the prosecco, stirring gently to prevent any bubbling over. Finish by garnishing with fresh mint.

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