Recipe courtesy of Marcella Hazan
Peaches, Raspberries, and Blueberries with Prosecco
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 168
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 29
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 3
- Total: 1 hr 30 min
- Prep: 1 hr 30 min
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.