Peaches, Raspberries, and Blueberries with Prosecco

1. 1

   Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick.

2. 2

   Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly.

3. 3

   Wash the raspberries and blueberries and add them to the peaches.

4. 4

   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.

5. 5

   Turn over the bowl's contents several times.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.