---------- Recipe via Meal-Master (tm) v8.x
Title: Lemon Sorbet And Raspberry Coulis
Yield: 6 servings
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
Mint sprigs; (optional)
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.
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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