| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Desserts | 6 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 3/4 | c | Sugar |
| 2 | c | Raspberries |
| 1/3 | c | Sugar |
| 1 | T | Balsamic vinegar |
| 1 1/2 | c | Fresh lemon juice |
| 1 | c | Fresh orange juice |
| 6 | Very ripe unpeeled peaches | |
| halved and pitted | ||
| 1 1/2 | t | Grated lemon rind |
| Raspberries, optional | ||
| Mint sprigs, optional |
INSTRUCTIONS
Combine water and 3/4 cup sugar in a small saucepan; stir well. Bring to a boil, and cook 1 minute or until sugar dissolves, stirring constantly. Pour into an 11 x 7-inch baking dish, and chill. Place 2 cups raspberries, 1/3 cup sugar, and vinegar in a food processor, and process until smooth. Strain through a sieve into a bowl; discard seeds. Cover raspberry mixture, and chill. Add lemon juice and orange juice to chilled sugar syrup in baking dish; stir with a wire whisk until blended. Freeze 4 hours or until firm. Place peach halves, skin sides up, on a jelly-roll pan. Bake at 450 degrees for 4 minutes. Let cool, and peel off skins. Place 1-1/2 tablespoons raspberry mixture in each of 6 dessert dishes; top with 2/3 cup sorbet and 2 peach halves. Yield: 6 servings. NOTES : From Chef Frank Stitt, owner of Highlands Bar and Grill in Birmingham, Alabama. Sprinkle with lemon rind. Garnish with raspberries and mint sprigs, if desired. Nutr. Assoc. : 0 0 0 0 0 0 0 4390 0 0 0 Posted to MM-Recipes Digest V4 #127 by Sarah Gruenwald <[email protected]> on May 06, 1997
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