Champagne fruit bowl
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Apples and/or pears, cored, cut up | |
| ¼ | cup | Orange juice |
| 2 | tablespoons | Lemon juice |
| 4 | cups | Assorted summer fruits such as: |
| Strawberries, halved | ||
| Melon balls | ||
| Nectarines, sliced | ||
| Peaches | ||
| Plums | ||
| Seedless grapes | ||
| 3 | tablespoons | Sugar |
| 2 | teaspoons | Finely shredded orange peel |
| 1 | 187 ml bottle champagne, chilled | |
| ⅓ | cup | Sliced almonds, toasted |
Directions
In a large bowl combine cut-up apples and/or pears withthe orange juice and lemon juice; toss gently to prevent fruit from discoloring. Add remaining fruit, the sugar and shredded orange peel; toss again. Cover and refrigerate fruit mixture for up to 2 hours.
Just before serving, stir in chilled champagne; sprinkle with toasted almonds, if desired.
Recipe by: Better Homes and Gardens - June 1997 Posted to MC-Recipe Digest V1 #622 by The Taillons <taillon@...> on May 29, 1997
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