Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Peaches, preferably the aromatic White-fleshed variety

  2. 2/3 cup 131g / 4.6oz Granulated sugar

  3. 1 1/2 cups 355ml Prosecco or other young, fruity, Dry white wine

  4. 1/2 Raspberries

  5. 1/2 Blueberries Zest of

  6. 1 lemon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 6 to 8 servings.


Send feedback