Fruit Punch

Drain the peaches and pineapple (reserve the juice) and cut into bite-sized cubes. Put the fruit into a punch bowl.

Sprinkle the fruit with powdered sugar, cover the bowl and let it sit at room temperature.

Pour the white wine and the reserved pineapple juice over the fruit.

Cover the punch again and let it infuse.

Shortly before serving, slice the banana and add it to the punch. Optionally round off with peach liqueur to taste.

To serve, top up with ice-cold sparkling wine and enjoy well chilled.