This well-known Italian dessert is named for a region in southeastern Europe that once included Yugoslavia, Bulgaria and Greece. The secret to making this dish spectacular is achieving the right mix of succulent seasonal fruit.
Makes 8 servings
|Finely grated peel and juice of 1 lemon|
|Finely grated peel and juice of 1 lime|
|8||cups diced assorted seasonal fruits*|
|1||cup sweet spumante wine or freshly squeezed orange juice|
|1/4||cup coarsely chopped walnuts or almonds, toasted (optional)|
*Apples, pears and bananas are essential fruits in a traditional Macédoine. Add as many seasonally ripe fruits to them as you can–variety is the key. As you select fruits, try to achieve a diversity of textures, being sure to avoid mushy, overripe fruit.
- Combine lemon juice and lime juice; place in large bowl. Place assorted fruits in bowl with citrus juice mixture; toss to coat.
- Combine wine, sugar and citrus peels in small bowl, stirring until sugar is dissolved. Pour over fruit mixture; toss gently. Cover; refrigerate 1 hour.
- Sprinkle walnuts on fruit mixture just before serving, if desired.
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