Icehouse Pear Soup with Raspberry Sorbet
Categories: NoneServes: 8 Servings
Ingredients:
- 4 lg Bosc pears, peeled, cored,
- -and sliced*
- 1 Tangerine, Juice of
- 1/2 ts Grated tangerine zest
- 1/2 ts Chopped fresh ginger
- 1/4 ts Freshly ground nutmeg
- 1/8 ts Ground cardamom
- 3 tb Maple syrup
- 2 1/2 c Buttermilk
- 8 Mint sprigs for garnish
Instructions:
------------------------------RASPBERRY SORBET------------------------------
1 1/4 c Frozen raspberries
2 tb White grape juice
1 1/2 tb Fruit-sweetened raspberry
-preserves
Place the pears, tangerine juice, zest, and ginger in a food processor or
blender and process until smooth. Pass through a fine-mesh sieve. Whisk
into the remaining ingredients, except the mint and sorbet, and chill for
at least 3 hours or overnight. Serve in shallow chilled bowls or goblets
garnished with a small scoop of sorbet and a sprig of mint.
*Feel free to substitute for the pears with peaches or nectarines.
Raspberry Sorbet (8 small scoops): Combine all of the ingredients in a food
processor. Pulse a few times, then process into a stiff slush. Use
immediately or scoop into balls and refreeze.
Posted to Recipe Archive - 01 Dec 96
submitted by: eep@tampa.mindspring.com
Date: Sun, 1 Dec 96 0:29:47 EST
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