Servings: Makes about 6 servings
Combine peach chunks, sugar and lemon juice in a bowl. Allow to rest 30 minutes. Place mixture in a saucepan and bring to a boil, stirring until sugar has dissolved. Reduce heat to low; cover and cook 15 minutes. Remove from heat and allow to cool. Pour through a strainer, pressing solids to extract flavor and juices. Chill. Discard any solids.
Place about 1 tablespoon peach syrup in each flute and fill with Champagne. Garnish with a peach slice and mint sprig.
From the July 2002 issue of O, The Oprah Magazine
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