Ingredients

• 2 pounds peaches, preferably the aromatic white-fleshed variety
• 2/3 cup granulated sugar
• 1 1/2 cups Prosecco or other young, fruity, dry white wine
• 1/2 pint raspberries
• 1/2 pint blueberries
• Zest of 1 lemon

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Instructions

1. 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.
2. 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.