Champagne Fruit Bowl

4 apples and/or pears, cored -- cut up

1/4 c orange juice

2 tbsp lemon juice

4 c assorted summer fruits such as:

strawberries -- halved melon balls nectarines -- sliced peaches plums seedless grapes 3 tbsp sugar

2 tsp finely shredded orange peel

1 187 ml bottle champagne -- chilled

1/3 c sliced almonds -- toasted

In a large bowl combine cut-up apples and/or pears withthe orange juice and lemon juice; toss gently to prevent fruit from discoloring. Add remaining fruit, the sugar and shredded orange peel; toss again. Cover and refrigerate fruit mixture for up to 2 hours.

Just before serving, stir in chilled champagne; sprinkle with toasted almonds, if desired.