| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
August 1995 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 2/3 |
c |
Water |
| 3 |
tb |
Black peppercorns; crushed coarse |
| 1 |
qt |
Strawberries; (preferably local), |
|
|
; hulled |
| 2 |
tb |
Balsamic vinegar; or to taste |
|
|
Toasted almond phyllo crisps |
| 1/2 |
c |
Whole blanched almonds; toasted lightly and |
|
|
; cooled |
| 1/2 |
c |
Granulated sugar |
|
|
Six; (17- by 12-inch) |
|
|
; phyllo sheets, |
|
|
; thawed if frozen, |
|
|
; stacked between 2 |
|
|
; sheets wax paper, |
|
|
; and covered with a |
|
|
; dampened kitchen |
|
|
; towel |
| 3/4 |
|
Stick unsalted butter; melted |
|
|
; confectioners' |
|
|
; sugar for |
|
|
; sprinkling crisps |
|
|
; (6 tablespoons) |
| 1 |
|
Whole and/or halved strawberries |
INSTRUCTIONS
FOR THE SORBET
ACCOMPANIMENTS
TOASTED ALMOND PHYLLO CRISPS
To make the spiced strawberry sorbet:
In a saucepan combine sugar and water and bring to a boil, stirring until
sugar is dissolved. Stir in peppercorns and remove pan from heat. Cover pan
and let syrup stand 1 hour.
Strain syrup through a fine sieve into a food processor or blender and
discard peppercorns. Puree hulled strawberries with syrup until very smooth
and force though sieve into a bowl, discarding seeds and other solids. Stir
in vinegar and chill, covered, until cold. Freeze mixture in an ice-cream
maker.
Serve sorbet with crisps and strawberries.
To make the toasted almond and phyllo crisps:
Preheat oven to 350F.
In a food processor grind almonds with granulated sugar. (Almond sugar may
be made 2 days ahead and kept in an airtight container at room
temperature.)
On a work surface arrange 1 phyllo sheet and brush with some butter.
Sprinkle sheet evenly with about 2 tablespoons almond sugar. Top sheet with
remaining 5 phyllo sheets, brushing and sprinkling each in same manner.
Trim edges of phyllo if uneven and cut into 24 rectangles, each about 4 by
2 inches. (Cut stacked phyllo lengthwise into 3 strips and cut each strip
crosswise into eighths.) Cut each rectangle diagonally to form 2 triangles
for a total of 48 cookies.
Arrange triangles, sugared sides up, in one layer on 2 heavy baking sheets
and bake in batches in middle of oven until golden brown, 10 to 15 minutes.
Transfer crisps to racks and cool.
Sprinkle crisps with confectioners' sugar. (Crisps keep in an airtight
container at room temperature 4 days.) Makes 48 crisps.
Makes about 1 quart.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 1830 Calories (kcal); 73g Total Fat; (33% calories from fat);
10g Protein; 311g Carbohydrate; 186mg Cholesterol; 46mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 14 Fat;
15 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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