PEACH, BLUEBERRY, AND PROSECCO SOUP

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Peach, Blueberry, and Prosecco Soup image

A fruit dessert from Felidia restaurant in Manhattan (chef Lidia Bastianich). Cooking time is actually marinating time.

Provided by echo echo

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

10 ripe peaches, peeled and sliced (preferably white)
1/2 cup powdered sugar
2 oranges, juice of
2 lemons, juice of
2 cups prosecco wine
30 mint leaves, torn into pieces
1 pint blueberries

Steps:

  • In large bowl, mix peaches with sugar.
  • Mix juices with the prosecco; pour over peaches.
  • Add half the mint leaves and let marinate in refrigerator 20 minutes.
  • Stir in blueberries.
  • Garnish with the remaining mint.

Nutrition Facts : Calories 184.8, Fat 0.7, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35.4, Fiber 3.8, Sugar 29.3, Protein 2.2

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