- 4 cups fresh fruit, such as nectarines, peaches, apricots, strawberries, plums 2 tablespoons sugar
- 1 cup brandy
- 2 bottles dry white wine, chilled
- 1 bottle champagne, chilled
Mix fruit and sugar. Pour brandy over. Let marinate 24 hours or more. Place fruit and brandy into a large punch bowl. Add wine and champagne: mix. Remove fruit from punch.(can be served separately with toothpicks) Ladle punch into punch cups. Keep chilled. Yield about 14 (6 oz) punch-cup servings.
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Submitted By: Teresa Johnson
Fruited Wine Bowl