Peaches, Raspberries, and Blueberries with Prosecco |
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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
2 pounds peaches, preferably the aromatic white-fleshed variety |
2/3 cup granulated sugar |
1 1/2 cups prosecco or other young, fruity, dry white wine |
1/2 pint raspberries |
1/2 pint blueberries |
zest of 1 lemon |
Directions:
1. 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.
2. 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.
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