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.