Sunday, August 2, 2009

Peaches, Raspberries and Blueberries with Prosecco

Pin It If you went to the farmers market yesterday and came back loaded with peaches and berries, here's a delightful recipe for a Sunday dessert.


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


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.

Recipe Courtesy of Marcella Hazan
Photo Flickr bonnerphotographic

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