Peaches And Raspberries In Marsala And White Wine
desserts, spring
4 large peaches; peeled & halved
1 1/2 pints raspberries
2 tablespoons granulated sugar
3 tablespoons Marsala wine
3 cups dry white wine
or 3 cups Spumante (instead of Mars
and dry white wine)
TO PREPARE: Place peaches and raspberries in a large nonreactive bowl. Add 2 tablespoons sugar; toss lightly. (Depending upon the sweetness of the fruit, adjust the amount of sugar, as necessary.) Spoon fruit mixture into a 2-quart wide-mouth jar. Add Marsala and enough of the white wine to cover the fruits. Cap the jar of fruit and chill for 4 hours. (Can be refrigerated overnight.)
Yields: 2 quarts
NOTES : A simple macerated fresh fruit.
Spumante can be substituted for the Marsala and the white wine. To peel the peaches, blanch them in boiling water for 30 seconds - their skins should slip right off.
Contributor: Cook's Magazine June 1990
Yield: 16 servings
Preparation Time: 4:00
