Champagne fruit bowl

Yield: 12 Servings

Measure 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

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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