Peaches, Raspberries, and Blueberries with Prosecco

Recipe Ingredients

2 lbs	908g / 32oz	Peaches, preferably the aromatic
		White-fleshed variety
2/3 cup	131g / 4.6oz	Granulated sugar
1 1/2 cups	355ml	Prosecco or other young, fruity,
		Dry white wine
1/2		Raspberries
1/2		Blueberries
		Zest of 1 lemon

Recipe Instructions

Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.

Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit.

This recipe yields 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9330) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.