Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.