Peaches, Raspberries, and Blueberries with Prosecco

2 lb Peaches; preferably the aromatic white-fleshed variety
2/3 c Granulated sugar
1 1/2 c Prosecco or other young; fruity, dry white wine
1/2 pt Raspberries
1/2 pt Blueberries
1 Lemon; Zest of

Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.

Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl?s contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit.

Yield: 6 to 8 servings

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