INGREDIENTS

INSTRUCTIONS

For cookies: Preheat oven to 325F. Butter 2 large nonstick cookie
sheets. Bring first 5 ingredients to simmer in heavy small saucepan
over medium heat, stirring constantly. Remove from heat. Whisk in
vanilla, then flour. Cool cookie mixture 10 minutes.  Drop mixture by
level tablespoonfuls onto cookie sheets, spacing  6-inches apart and
forming 3 cookies on each sheet. Using buttered  fingertips, press out
each round to 4 1/2-inch diameter.  Bake 1 sheet until cookies are deep
brown, about 12 minutes. Cool  cookies on sheet just until firm enough
to lift without breaking,  about 2 minutes. Working quickly, lift 1
cookie from sheet. Drape  cookie top side up over inverted 3/4-cup
custard dish. Gently flatten  cookie on dish bottom; crimp sides to
form fluted cup. Repeat with  remaining 2 cookies, returning cookie
sheet to oven briefly if  cookies harden. Repeat baking and molding
process with remaining  cookies. Cool. Gently remove cookies from
dishes.  For fruit: Stir first 3 ingredients in heavy small saucepan
over  medium heat until sugar dissolves. Increase heat and boil 3
minutes.  Refrigerate ginger syrup until cold. (Cookies and syrup can
be  prepared 1 week ahead. Store cookies at room temperature in
airtight  container. Keep sauce refrigerated.) Place fruit in bowl. Add
half of  ginger syrup and toss well.  Place 1 cookie on each of 6
plates. Fill each with 3 scoops of sorbet  and spoon fruit and
remaining syrup over.  Serves 6.  Bon Appetit August 1992  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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