INGREDIENTS

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.  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; 7 1/2  Fruit; 0 Fat; 9 Other Carbohydrates  Recipe by:
COOKING LIVE SHOW #CL9330  Converted by MM_Buster v2.0n.

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”

Nutrition (calculated from recipe ingredients)
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Calories: 1600
Calories From Fat: 29
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 40.9mg
Potassium: 2551mg
Carbohydrates: 269.1g
Fiber: 26.1g
Sugar: 230.6g
Protein: 11.3g