Be sure the fruit you use is ripe; feel free to add other berries or stone fruits, grapes or melon to this version.
4 nectarines, cut in half, pitted and then cut into small chunks
1 pint raspberries
1 tablespoon grappa or framboise liqueur, or to taste
1 cup dry white wine
Directions: Combine the nectarines and raspberries in a glass serving bowl. Sprinkle lightly with the sugar to taste, then add the grappa or framboise and the wine. Taste and adjust the sweetness if necessary. Mix gently, cover and refrigerate for several hours before serving. Serves 4. Adapted from "A Platter of Figs and Other Recipes," by David Tanis (Artisan, 2008).