| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | 8 | Servings | ||
INGREDIENTS
| 4 | lg | Bosc pears, peeled, cored, and sliced* |
| 1 | Tangerine, Juice of | |
| 1/2 | ts | Grated tangerine zest |
| 1/2 | ts | Chopped fresh ginger |
| 1/4 | ts | Freshly ground nutmeg |
| 1/8 | ts | Ground cardamom |
| 3 | tb | Maple syrup |
| 2 1/2 | c | Buttermilk |
| 8 | Mint sprigs for garnish | |
| 1 1/4 | c | Frozen raspberries |
| 2 | tb | White grape juice |
| 1 1/2 | tb | Fruit-sweetened raspberry preserves |
INSTRUCTIONS
RASPBERRY SORBET Place the pears, tangerine juice, zest, and ginger in a food processor or blender and process until smooth. Pass through a fine-mesh sieve. Whisk into the remaining ingredients, except the mint and sorbet, and chill for at least 3 hours or overnight. Serve in shallow chilled bowls or goblets garnished with a small scoop of sorbet and a sprig of mint. *Feel free to substitute for the pears with peaches or nectarines. Raspberry Sorbet (8 small scoops): Combine all of the ingredients in a food processor. Pulse a few times, then process into a stiff slush. Use immediately or scoop into balls and refreeze. Posted to Recipe Archive - 01 Dec 96 submitted by: eep@tampa.mindspring.com Date: Sun, 1 Dec 96 0:29:47 EST
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