| 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 <sitm@ekx.infi.net> on May 06, 1997
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