Peaches, Raspberries, and Blueberries with Prosecco
- 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
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.
Recipe Courtesy of Marcella Hazan