{"id":32344,"date":"2024-09-15T14:37:12","date_gmt":"2024-09-15T21:37:12","guid":{"rendered":"https:\/\/rosemaryandthegoat.com\/?p=32344"},"modified":"2024-09-15T14:37:12","modified_gmt":"2024-09-15T21:37:12","slug":"fruit-in-prosecco","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=32344","title":{"rendered":"Fruit in Prosecco"},"content":{"rendered":"

Spanish influence!<\/strong><\/span><\/p>\n

On a narrow cobblestone street somewhere in Seville, Spain back in 2010 we were breakfasting in the courtyard of a cute little restaurant. I remember having tomato toast (a first for me) and the waiter brought us two glass (see picture below) of fruit, which I was sure was canned fruit cocktail topped with Prosecco. It was delicious and it just took me 14 years to get around to making it. I’m not sure why I waited. I almost always for fruit and Prosecco in my refrigerator and always looking for something a little different to serve company.<\/p>\n

Every trip we have ever taken I have journaled all of our restaurants and the foods we had and everything we saw and bought while on vacation. There have always been a few ideas that I want to recreate when I get home and some of those ideas take years to get around to making. <\/p>\n

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In France we had bought some nougat from a French market. The slab of nougat on that table would have crushed me if it had fallen over. I’m not kidding it was maybe 4’x3′ and the person would carve off however much you wanted to buy. I need to make this — full of honey, pistachios and other dried fruits. In Les Baux de Provence in France at a little restaurant called le varietes I had a delicious chicken dish with green olive cream sauce and a tower of red rice. I will make that some cool Fall night I’m sure. I don’t know how I remember the foods we have had on trips but I do.<\/p>\n

I had friends visiting for a few days this week and I always plan my menus way in advance and for some reason this popped in my head. I knew we would be drinking mimosas and there would be plenty of Prosecco around so decided to finally give this a try. Any kind of fruit will be delicious.<\/p>\n

Give it a try next time you have company? I’ll serve it in my coup glasses next time.<\/p>\n

UPDATE: <\/span><\/strong> I have a new comment section below that may be easier to find if you ever have a question or comment about a recipe. You may have to click on the little balloon thing and it will take you to a form. ALSO, I now have a JUMP TO button to bypass anything you don’t care to read. At least I have no ads you are scrolling through.<\/p>\n

\"\"This is the glass of “canned” fruit cocktail topped with Prosecco that we had in Spain was my inspiration for this recipe<\/p>\n

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I used fruits that were on small size instead of buying whole pineapple etc.  I had a white peach a couple of plums, raspberries, strawberries, a cara cara orange, two navel oranges, mango and a few kiwi. Any kind of fruit will work.<\/p>\n

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I prepared all my fruits the day before serving. This saved a lot of time in putting it together.<\/p>\n

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Fill you pretty little glasses with the mixed fruit and sprinkle with a little sugar. I used a vanilla sugar<\/p>\n

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Top with some cold Prosecco.<\/p>\n

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Ready to serve. Now, how easy was that?<\/p>\n

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Fruit in Prosecco<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpint<\/span>\n\t\t\t\t\t\t\t\t\t\tstrawberries<\/span>\n\t\t\t\t\t\t\t\t\t\tquartered<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tkiwi<\/span>\n\t\t\t\t\t\t\t\t\t\tpeeled and sliced\/halved<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcara cara orange<\/span>\n\t\t\t\t\t\t\t\t\t\tor blood orange<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tnavel oranges<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tmango<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tplums<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpeach<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\traspberries<\/span>\n\t\t\t\t\t\t\t\t\t\tblackberries or blueberries<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tvanilla sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tprosecco<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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      Wash and dry all your fruit. Cut your fruit into small pieces. I left one slice of orange for each glass to build the fruit around. (I cut all the fruit the day before so I was ready to fill the glasses the next morning)<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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      Fill you glasses with about 3\/4 cup of fruit and sprinkle the vanilla sugar over fruit and top with some of the Prosecco. Serve immediately and you will still be able to see the bubbles.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
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      Recipe Notes<\/h3>\n\t\t

      Note: You can use white sugar, turbinado sugar or vanilla sugar. If you do not want to use Prosecco give ginger ale a try.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

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