4 c. fresh fruit, such as nectarines, peaches, apricots, strawberries, plums
2 tbsp. sugar
1 c. 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 large punch bowl. Add wine and champagne; mix. Remove fruit from punch. Serve fruit in separate dish with toothpicks. Yields 14 (6 oz.) punch cup servings.