Peaches, Raspberries, and Blueberries with Prosecco

Total Time:
1 hr 30 min
Prep:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

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

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.


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