| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 3/4 |
c |
Sugar |
| 2 |
c |
Raspberries |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Balsamic vinegar |
| 1 1/2 |
c |
Fresh lemon juice |
| 1 |
c |
Fresh orange juice |
| 6 |
md |
Very ripe unpeeled peaches; halved and pitted |
| 1 1/2 |
ts |
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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