Fruit Macedoine
Copyright 2002 by Richard Olney. Recipe reprinted from Lulu's Provencal
Table reprinted with permission of Ten Speed Press.

1 pound peaches, skinned and sliced
1/2 pound apricots, pitted and sliced
1 pound small strawberries, rapidly rinsed and husked
1 small melon, halved, seeded, cut into wedges, peeled, and cut into large
1 handful of green almonds, peeled, or ripe almonds, peeled and slivered
1/2 cup sugar
1/2 cup kirsch

1. Toss the fruits and the almonds together in a large glass bowl, sprinkle
over the sugar, and leave for an hour to permit the juices to be drawn out.
Sprinkle over the kirsch, toss the fruits lightly together, cover with

plastic wrap, and macerate, refrigerated, for 2 or 3 hours before serving.

This Recipe was taken from "Lulu's Provencal Table :"
For more details see