Pfirsichbowle (German Sparkling Peach Wine Punch)

1. 1

   Sliced peaches and drop into a pot of boiling water for a few seconds- just to blanch them so the skins will come off easily, not to cook them.

2. 2

   Pull off the skins and set them in the bottom of your bowle pitcher in a layers, sprinkling with sugar for each layer (one peach per layer)-amount is to taste, but probably 1 rounded Tbsp per peach is a good guess.

3. 3

   Cover and chill bowle pitcher 24 hours.

4. 4

   Have a decorative bowl filled with ice that your bowle pitcher will sit in to keep cool.

5. 5

   Nestle the bowle pitcher in the ice bed and pour in the chilled wine and the champagne.

6. 6

   Stir gently with a ladle and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.