Peaches Raspberries And Blueberries With Prosecco Recipes

PEACHES, RASPBERRIES, AND BLUEBERRIES WITH PROSECCO

Peaches, Raspberries, and Blueberries with Prosecco image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

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

Steps:

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.

PEACH, BLUEBERRY, AND PROSECCO SOUP

Peach, Blueberry, and Prosecco Soup image

A fruit dessert from Felidia restaurant in Manhattan (chef Lidia Bastianich). Cooking time is actually marinating time.

Provided by echo echo

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

10 ripe peaches, peeled and sliced (preferably white)
1/2 cup powdered sugar
2 oranges, juice of
2 lemons, juice of
2 cups prosecco wine
30 mint leaves, torn into pieces
1 pint blueberries

Steps:

In large bowl, mix peaches with sugar.
Mix juices with the prosecco; pour over peaches.
Add half the mint leaves and let marinate in refrigerator 20 minutes.
Stir in blueberries.
Garnish with the remaining mint.

Nutrition Facts : Calories 184.8, Fat 0.7, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35.4, Fiber 3.8, Sugar 29.3, Protein 2.2

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