- 1 cup strawberries, washed, stemmed, and halved
- 1 cup Sonoma County Everberries or raspberries
- 1 cup blackberries, rinsed and dried
- 4 Santa Rosa plums, cut into thick slices
- 1⁄4 cup granulated sugar
In a medium bowl, toss together the berries and plums, sprinkle with the sugar, cover, and refrigerate for at least 1 hour and up to 3 hours. Place the peaches in a large bowl, pour the wine over them, cover, and refrigerate. To serve, add the berries, their juices, and the cut mint to the peaches, toss gently, and spoon into glass dessert dishes. Garnish with mint leaves and serve immediately.