| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Peaches; preferably the |
|
|
; aromatic |
|
|
; white-fleshed |
|
|
; variety |
| 2/3 |
c |
Granulated sugar |
| 1 1/2 |
c |
Prosecco or other young; fruity, dry white |
|
|
; wine |
| 1/2 |
pt |
Raspberries |
| 1/2 |
pt |
Blueberries |
| 1 |
|
Lemon; Zest of |
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.
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