Peaches and Strawberries in Marsala

Pesche e Fragole

Mary Ann Esposito

SERVES 4

Fresh fruit bobbing in bowls of water is usually brought to an Italian table as the finale to a meal. This fresh fruit dessert goes one step further with the addition of confectioner's sugar and Marsala wine. Simple but elegant, it is a good ending to a company meal, especially when served in fancy wine or fruit goblets.

INGREDIENTS

2 ripe medium peaches, peeled, pitted, and sliced
1 pint ripe strawberries, stemmed, wiped, and cut in half
6 tablespoons confectioner's sugar
1/2 cup sweet Marsala wine

DIRECTIONS

In a bowl, gently mix the peaches, strawberries, sugar, and wine. Cover the bowl and let the fruit macerate at room temperature for at least 1 hour.

To serve, divide the fruit among wine or fruit goblets, and accompany with biscotti, if you wish.

Variation: Eliminate the sugar and Marsala. Mix the fruits together, place them in wine or fruit goblets, and pour Asti Spumante into each, filling it to the top. Let stand 5 minutes before serving.

item recipe is featured in Episode 0 of Season 0.

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