Ingredients
Serves 8
6 apricots
1 tbsp sugar
¼ c of water
2 bottles of Prosecco
Directions
Preheat oven to 450.
Split apricots in half and place on a rimmed baking sheet.
Roast for 10 mins, or until Apricots become soft and fall apart.
Allow to cool and then process in a food processor, with sugar, and water until smooth.
To serve: place 1 tbsp of apricot puree in a champagne flute and top with prosecco.
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