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CATEGORY CUISINE TAG YIELD
Sami August 1995 1 Servings

INGREDIENTS

2/3 c Sugar
2/3 c Water
3 T Black peppercorns, crushed
coarse
1 qt Strawberries, preferably
local
hulled
2 T Balsamic vinegar, or to
taste
Toasted almond phyllo crisps
1/2 c Whole blanched almonds
toasted lightly and
cooled
1/2 c Granulated sugar
Six, 17- by 12-inch
phyllo sheets
thawed if frozen
stacked between 2
sheets wax paper
and covered with a
dampened kitchen
towel
3/4 Stick unsalted butter
melted
confectioners'
sugar for
sprinkling crisps
6 tablespoons
1 Whole and/or halved
strawberries

INSTRUCTIONS

To make the spiced strawberry sorbet:  In a saucepan combine sugar and
water and bring to a boil, stirring  until sugar is dissolved. Stir in
peppercorns and remove pan from  heat. Cover pan and let syrup stand 1
hour.  Strain syrup through a fine sieve into a food processor or
blender and  discard peppercorns. Puree hulled strawberries with syrup
until very  smooth and force though sieve into a bowl, discarding seeds
and other  solids. Stir in vinegar and chill, covered, until cold.
Freeze  mixture in an ice-cream maker.  Serve sorbet with crisps and
strawberries.  To make the toasted almond and phyllo crisps:  Preheat
oven to 350F.  In a food processor grind almonds with granulated sugar.
(Almond  sugar may be made 2 days ahead and kept in an airtight
container at  room temperature.)  On a work surface arrange 1 phyllo
sheet and brush with some butter.  Sprinkle sheet evenly with about 2
tablespoons almond sugar. Top  sheet with remaining 5 phyllo sheets,
brushing and sprinkling each in  same manner. Trim edges of phyllo if
uneven and cut into 24  rectangles, each about 4 by 2 inches. (Cut
stacked phyllo lengthwise  into 3 strips and cut each strip crosswise
into eighths.) Cut each  rectangle diagonally to form 2 triangles for a
total of 48 cookies.  Arrange triangles, sugared sides up, in one layer
on 2 heavy baking  sheets and bake in batches in middle of oven until
golden brown, 10  to 15 minutes. Transfer crisps to racks and cool.
Sprinkle crisps with confectioners' sugar. (Crisps keep in an airtight
container at room temperature 4 days.) Makes 48 crisps.  Makes about 1
quart.  Gourmet August 1995  Converted by MC_Buster.  Per serving: 1830
Calories (kcal); 73g Total Fat; (33% calories from  fat); 10g Protein;
311g Carbohydrate; 186mg Cholesterol; 46mg Sodium  Food Exchanges: 2
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3  Fruit; 14 Fat; 15 1/2
Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2766
Calories From Fat: 1199
Total Fat: 138.2g
Cholesterol: 244mg
Sodium: 421.3mg
Potassium: 2338.8mg
Carbohydrates: 381g
Fiber: 32.8g
Sugar: 290.7g
Protein: 30.5g


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