Peach, Blueberry, and Prosecco Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A fruit dessert from Felidia restaurant in Manhattan (chef Lidia Bastianich). Cooking time is actually marinating time. Ingredients:
10 ripe peaches, peeled and sliced (preferably white) |
1/2 cup powdered sugar |
2 oranges, juice of |
2 lemons, juice of |
2 cups prosecco wine |
30 mint leaves, torn into pieces |
1 pint blueberries |
Directions:
1. In large bowl, mix peaches with sugar.
2. Mix juices with the prosecco; pour over peaches.
3. Add half the mint leaves and let marinate in refrigerator 20 minutes.
4. Stir in blueberries.
5. Garnish with the remaining mint.
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