Champagne Bellini Waffles

For the peaches:
Bring a pot of water to a boil ensuring there is enough room for your peaches to be added. Prepare an ice bath in a bowl. Place the whole peaches into the boiling water ensuring they are fully submerged. Keep them in the water for 40-60 seconds or less if skin splits quickly. Remove them with a slotted spoon and place them directly into the ice bath to stop the cooking process.

When cool enough to handle, use a small paring knife to remove the skin which should slide right off. Repeat the entire process in a shorter amount of time in the boiling water if there are stubborn areas of skin that won’t budge.

Remove the pits and slice the peaches to your liking. Then gently warm them in a small pan over medium heat with a sprinkle of brown sugar. Then keep warm until you are ready to serve.

For the waffles:
Preheat waffle iron and spray lightly with low fat cooking spray. In a large bowl, whisk together the flour, salt and baking powder. Add in the egg, applesauce, peach juice and champagne and stir until just combined but do not over mix.

Add 1/4 to 1/3 cup of batter to the waffle iron and cook according to manufacturer’s instructions until golden brown. When done remove the cooked waffle to a plate and repeat with the remaining batter.

Serve with peaches on top.