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Peaches and Strawberries in Marsala

Pesche e Fragole


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.


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


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.


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