Icehouse pear soup with raspberry sorbet

8 Servings

Ingredients

Quantity Ingredient
4 larges Bosc pears, peeled, cored, and sliced*
1 Tangerine, Juice of
½ teaspoon Grated tangerine zest
½ teaspoon Chopped fresh ginger
¼ teaspoon Freshly ground nutmeg
⅛ teaspoon Ground cardamom
3 tablespoons Maple syrup
2½ cup Buttermilk
8 Mint sprigs for garnish
1¼ cup Frozen raspberries
2 tablespoons White grape juice
1½ tablespoon Fruit-sweetened raspberry preserves

Directions

RASPBERRY SORBET

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@...

Date: Sun, 1 Dec 96 0:29:47 EST

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