Champagne Compote

• 1 can (1-lb, 4-oz) chunk pineapple, drained
• 2 fresh tangerines, peeled and sectioned OR 1 can (11-oz) mandarin oranges
• 1 cup dark grapes, halved and seeded
• 4 Tbsp powdered sugar
• 1 tsp grated lemon peel
• 1 bottle (4/5 pint) champagne, chilled

Combine drained chunk pineapple, tangerine sections and halved grapes in each of 4 large champagne glasses. Sprinkle powdered sugar over fruits; top with grated lemon peel. Cover and chill. Just before serving, pour champagne over fruits.

Yield: 4 servings