Late summer in the West means peaches, and I was thrilled when I read the fine print on this recipe to see that Marcella recommends them. Her original version uses mangoes, and while those are a family favorite, there is no substitute for in-season peaches, especially in a chilled dessert macerated in sweet white wine.

I found some beautifully ripe peaches at our local farmers market and paired them with strawberries for a refreshing, almost perfumed dessert. When serving, I added a small scoop of Häagen-Dazs® vanilla ice cream, which was delicious with the chilled fruit and sweet wine. My husband and I both agreed it was an especially nice way to end a hot summer day.

About this Recipe

Marcella specifically recommends mangoes for this recipe because peaches are often not as juicy as she would like. Mangoes provide the flavor and texture she is looking for, so I look forward to trying this recipe again outside of peach season to see how the two versions compare.

She also recommends Moscato d’Asti for the sweet white wine used to macerate the fruit. If you are unable to find Moscato d’Asti, another sweet or off-dry white wine will work, such as a German Riesling or a California Muscat. An added bonus is that you can serve the same wine alongside the finished dessert.

For a non-alcoholic version, substitute 1 cup white grape juice plus 1 tablespoon fresh lemon juice for the wine. The lemon juice adds some acidity to balance the sweetness of the grape juice.

Ingredient Notes

1. Peaches

Choose the juiciest peaches you can find. You will need to peel them, which can be a little tricky when the fruit is very ripe. I like to use a small paring knife, peeling from top to bottom with a short, gentle sawing motion.

Next, cut around the natural seam of each peach and twist to separate it into two halves. Remove the pit with your fingers or a small spoon, then cut the peach into bite-sized pieces.

2. Lemon

You will need the lemon zest for this recipe, which can be added in strips or finely grated. I chose to use long strips, removing them with a serrated peeler and being careful to avoid the bitter white pith underneath.

I cut the strips into pieces about 2 inches long and removed them before serving. If you use finely grated zest instead, there is no need to remove it, as the small flecks of lemon will blend into the fruit and add a little extra color.

3. Strawberries

I recommend cutting the strawberries into pieces about the same size as the peaches. Mine varied quite a bit in size, so after removing the stems and leaves, I quartered most of them and cut the larger berries into smaller pieces.

The Recipe

Cooking Tip: Don’t Over-Macerate the Fruit

I found that the peaches and strawberries did not hold up as well to longer macerating times as the Macerated Orange Slices. The recommended 1 to 2 hours in the refrigerator really is the sweet spot. The fruit has time to absorb the wine while keeping its color and texture, and some of the Moscato’s light effervescence is still noticeable.

I also tried leaving the fruit in the refrigerator overnight. It still tasted good, but the strawberries lost much of their vibrant color and released enough juice that the wine mixture became cloudy and muddled. I ended up straining off the excess liquid before serving. For the freshest flavor, appearance, and texture, I recommend making this one a few hours before you plan to serve it.

Serve With

• On their own, well chilled
• Olive oil cake
• Vanilla gelato or ice cream
• Amaretti cookies