Peaches, raspberries, and blueberries with prosecco

1 servings

Ingredients

Quantity Ingredient
2 pounds Peaches; preferably the
; aromatic
; white-fleshed
; variety
⅔ cup Granulated sugar
1½ cup Prosecco or other young; fruity, dry white
; wine
½ pint Raspberries
½ pint Blueberries
1 Lemon; Zest of

Directions

Wash the peaches, peel them, pit them, and cut into slices about ¼ 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.

Yield: 6 to 8 servings

Converted by MC_Buster.

Per serving: 968 Calories (kcal); 2g Total Fat; (1% calories from fat); 8g Protein; 251g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 7½ Fruit; 0 Fat; 9 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9330 Converted by MM_Buster v2.0n.

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