2 or 3 very ripe Tamopan or Hachiya persimmons
1 jigger of peach brandy
1 tablespoon orange juice with no pulp
1 bottle chilled champagne, Prosecco or any sparkling wine
Scoop the ripe flesh of the persimmons into a blender and puree thoroughly. Blend in the orange juice and the peach brandy.
Pour one part of the persimmon mixture into a champagne flute and add two parts champagne.
Serve immediately with a split strawberry on the rim or dropped into the flute.
Makes 4 servings.
SHARON HUDGINS, a resident of McKinney, is the Food Columnist for German Life magazine, USA (www.germanlife.com) and the Food Editor for European Traveler website (www.europeantraveler.net).