| 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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