Fruit in sparkling wine
A recipe from Recipes from an Italian Summer
Preparation: 2 1/2 hours including chilling
Serves: 16 people
18 sugar cubes
Angostura bitters, for sprinkling
1kg (2¼lb) mixed fresh fruit, cut into small pieces
500ml (18fl oz) brandy
300ml (½ pint) Grand Marnier
4 bottles sparkling dry or sweet white wine, chilled
Put the sugar cubes into the base of a large bowl and sprinkle with a few drops of Angostura bitters.
Arrange the fruit on top, drizzle with the brandy and Grand Marnier, cover and chill in the refrigerator for at least 2 hours.
Just before serving, pour the sparkling wine over the fruit salad and stir gently.