Peach and Berry Macedonia With Sparkling Rosé

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.

Ingredients

• 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

Preparation

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. 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.