Peach and Berry Macedonia With Sparkling Rosé

Name: Peach and Berry Macedonia With Sparkling Rosé
Total time: 20 min
Yield: 4 servings
Ingredients: 2 pounds freestone peaches and nectarines, sliced (about 4 cups); 1/2 pint blackberries; 1/2 pint raspberries; Granulated sugar, to taste; 2 tablespoons vodka or kirsch; 1 cup sparkling rosé (or still rosé, if preferred); 1 teaspoon fresh lavender blossoms, optional

By David Tanis

Published Aug. 19, 2020

Peach and Berry Macedonia With Sparkling Rosé — Andrew Scrivani for The New York Times

Total Time: 20 minutes
Rating: 4(77)
Comments: Read comments

Fresh fruit compote always makes a perfect dessert, especially during the summer months, when stone fruits and berries are in season. This recipe relies on peaches, nectarines, blackberries and raspberries, but you could add apricots or cherries, too. Any dry white or rosé wine will work, but this Macedonia is especially good with sparkling wine, particularly sparkling rosé. Serve in wide glasses, so guests can sip the resulting juice. Top up with more bubbly, if you wish. Here, a bit of optional lavender perfumes the fruit, but lemon verbena or mint leaves would also be nice.

Featured in: A Summer Lunch That Feels Like a Splurge

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Ingredients

Yield:4 servings

2pounds freestone peaches and nectarines, sliced (about 4 cups)
½pint blackberries
½pint raspberries
Granulated sugar, to taste
2tablespoons vodka or kirsch
1cup sparkling rosé (or still rosé, if preferred)
1teaspoon fresh lavender blossoms, optional

Ingredient Substitution Guide

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Preparation

Step 1
Put sliced fruit in a large glass serving bowl. Top with berries. Sprinkle lightly with about 2 tablespoons sugar, depending on sweetness of fruit. Taste and add more as necessary.
Step 2
Add the vodka and wine. Mix gently with a large spoon. Add lavender blossoms, cover, and refrigerate for at least an hour, until well-chilled. Serve in individual glasses, making sure to include lots of the juice in each.