Pfirsichbowle (German Sparkling Peach Wine Punch) - cooking recipe

Ingredients

4 medium peaches, pitted
4 -6 tablespoons sugar, to taste
4 (750 ml) bottles qba riesling wine, chilled (very good quality)
1 (750 ml) bottle sweet champagne (good quality) or (750 ml) bottle sweet sparkling wine, chilled (good quality)

Preparation

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.
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.
Cover and chill bowle pitcher 24 hours.
Have a decorative bowl filled with ice that your bowle pitcher will sit in to keep cool.
Nestle the bowle pitcher in the ice bed and pour in the chilled wine and the champagne.
Stir gently with a ladle and serve.