Icehouse Pear Soup With Raspberry Sorbet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | 8 | Servings | ||
INGREDIENTS
| 4 | Bosc pears, peeled cored | |
| and sliced* | ||
| 1 | Tangerine, Juice of | |
| 1/2 | t | Grated tangerine zest |
| 1/2 | t | Chopped fresh ginger |
| 1/4 | t | Freshly ground nutmeg |
| 1/8 | t | Ground cardamom |
| 3 | T | Maple syrup |
| 2 1/2 | c | Buttermilk |
| 8 | Mint sprigs for garnish | |
| 1 1/4 | c | Frozen raspberries |
| 2 | T | White grape juice |
| 1 1/2 | T | Fruit-sweetened raspberry |
| preserves |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 3.1mg
Sodium: 83.3mg
Potassium: 215.4mg
Carbohydrates: 15.2g
Fiber: 1.6g
Sugar: 12.7g
Protein: 3g