Nectarines and Berries in Prosecco

To make a composed and cohesive combination, we macerate fruit with sugar before pouring sparkling wine on top.

Nectarines and Berries in Prosecco
WHY THIS RECIPE WORKS For a celebratory yet light Mediterranean-inspired dessert, we wanted to combine fresh fruit with sparkling wine. After some enjoyable experimentation, we settled on nectarines and berries as our fruit and prosecco for the wine. But simply pouring prosecco over lightly sugared fruit resulted in disappointingly disparate flavors. Instead, we tossed the fruit with sugar and allowed the mixture to macerate. The nectarines and berries softened and released some of their juices, which, when combined with the chilled wine, contributed to a more cohesive flavor profile. Orange liqueur added some depth as well as some nice citrus notes. Our harmonious blend of fruit and fizz made a refreshing ending to a summer meal. Peaches or plums can be substituted for the nectarines. While we prefer to use prosecco here, any young, fruity sparkling wine will work.

10 ounces (2 cups) blackberries or raspberries
10 ounces strawberries, hulled and quartered (2 cups)
1 pound nectarines, pitted and cut into ¼-inch wedges
¼ cup sugar, plus extra as needed
1 tablespoon orange liqueur, such as Grand Marnier or triple sec
1 tablespoon chopped fresh mint
¼ teaspoon grated lemon zest
1 cup chilled prosecco

Gently toss blackberries, strawberries, nectarines, sugar, orange liqueur, mint, and lemon zest together in large bowl. Let sit at room temperature, stirring occasionally, until fruit begins to release its juices, 10 to 15 minutes. Just before serving, pour prosecco over fruit and season with extra sugar to taste. Serve.



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