Champagne Fruit Bowl Recipe
4 apples and/or pears, cored — cut up
1/4 c orange juice
2 tbsp lemon juice
4 c assorted summer fruits such as: strawberries, halved melon balls, nectarines, sliced peaches, plums, seedless grapes
3 tbsp sugar
2 tsp finely shredded orange peel
1 187 ml bottle champagne — chilled
1/3 c sliced almonds — toasted
In a large bowl combine cut-up apples and/or pears withthe orange juice and lemon juice; toss gently to prevent fruit from discoloring. Add remaining fruit, the sugar and shredded orange peel; toss again. Cover and refrigerate fruit mixture for up to 2 hours.
Just before serving, stir in chilled champagne; sprinkle with toasted almonds, if desired.