~ adapted from The Kitchn ~
Heat 1/4 pound peaches in a heavy saucepan. Stir over medium heat with the fruit: 1/4 cup sugar, 1/2 tablespoon real lemon juice, and 5 sprigs thyme. Cook to thicken slightly. Cool, remove thyme, then puree in a processor. Per punch cup, stir sparkling wine into 1 1/2 to two tablespoons puree.
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