Baninis

Baninis
1 1/3 cups peach nectar
8 oz. champagne, at room temperature
2 oz. cr�me de banane
4 peach slices for garnish
Heat the peach nectar in a small pan over medium high heat until steaming but not simmering. Pour 2 oz. of champagne and 1/2 ox. of cr�me de banane into each of 4 champagne flutes. Slowly stir 1/3 cup peach nectar into each flute, drop in a peach slice and serve. While we usually recommend heating drinks served in more delicate glassware only until warm, you do want to heat the peach nectar until it's hot for this drink, as you're adding it to the champagne and cr�me de banane, which are at room temperature. Hot nectar will guarantee a warm, yummy Banani
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Category:Cathy's Recipes