Peach and Berry Macedonia With Sparkling Rosé

By David Tanis

Published August 18, 2020

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(82)
Comments
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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.

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Ingredients

Yield:4 servings

  • 2 pounds freestone peaches and nectarines, sliced (about 4 cups)

  • ½ pint blackberries

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

63 grams carbs; 317 calories; 1 gram polyunsaturated fat; 2 grams fat; 12 grams fiber; 4 milligrams sodium; 5 grams protein; 48 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

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Ratings

4 out of 5
82 user ratings
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Comments

Bonnie Sabrina McGuire

This was light, colorful and with a surprising champagne flavor. All my guests loved it. The peaches were right at their peak of flavor and sweetness. I used only peaches, raspberries & black berries. I used vodka, J Champagne instead of rose, and no lavender blossoms.

Nikki

Forgive me, but there is only one way to eat a peach. Standing over the sink, juice running down your face.

Debby

Wouldn’t the rosé lose most of its bubbles if left to sit for an hour? Why not mix everything else together and add the sparkling wine right before serving?

Tia P

I'd like to try this without alcohol. Thoughts about how to get bubbles and macerate the fruit without booze? Would tonic water, dilute lemon juice, or something else be worth trying?

Patricia

I make lavender syrup (boil up 1 cup of sugar, 1 cup water and a handful of lavender leaves for about 3 minutes and when it's cool, strain out the lavender). This keeps for weeks in the frige and is a wonderufl addition to almost any cut up fruit mixture--and usually no additional sugar is needed. Any kind of wine would be a lovely addition.

Nikki

Forgive me, but there is only one way to eat a peach. Standing over the sink, juice running down your face.

Lisa

Also, Plums!

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