Nectarine and Raspberry Macedonia

The Washington Post, September 3, 2008

• • Course: Dessert
• • Features: Fast

Summary:

Macedonia has long been a staple summer dessert in Italy, made with a mix of ripe fruit cut into small pieces that are lightly sugared and moistened with a bit of wine or liqueur.

Be sure the fruit you use is ripe; feel free to add other berries or stone fruits, grapes or melon to this version.

4 servings

Ingredients:

• • 4 nectarines, cut in half, pitted and then cut into small chunks
• • 1 pint raspberries
• • Sugar
• • 1 tablespoon grappa or framboise liqueur, or to taste
• • 1 cup dry white wine

Directions:

Combine the nectarines and raspberries in a glass serving bowl. Sprinkle lightly with the sugar to taste, then add the grappa or framboise and the wine. Taste and adjust the sweetness if necessary. Mix gently, cover and refrigerate for several hours before serving.

Recipe Source:

Adapted from "A Platter of Figs and Other Recipes," by David Tanis (Artisan, 2008).

208 calories, n/a fat, n/a saturated fat, n/a cholesterol, n/a sodium, 29g carbohydrates, 6g dietary fiber, n/a sugar, 2g protein.