Recipe - Champagne Fruit Bowl

4 Apples and/or pears, cored,
cut up
One fourth cup Orange juice
2 tablespoon Lemon juice
4 cup Assorted summer fruits such
as:
Strawberries, halved
Melon balls
Nectarines, cut or sliced up
Peaches
Plums
Seedless grapes
3 tablespoon Sugar
2 teaspoon Finely shredded orange peel
1 187 ml bottle champagne,
chilled
1/3 cup Sliced almonds, toasted

In a large bowl combine cutup 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.

Recipe by: Better Homes and Gardens June 1997 Posted to MCRecipe Digest
V1 #622 by The Taillons taillon@access.mountain.net on May 29, 1997