Lemon Sorbet Raspberry Coulis
Ingredients| 1 cup water 3/4 cup sugar 2 cup raspberries 1/3 cup sugar 1 tbsp balsamic vinegar 1 1/2 cup fresh lemon juice 1 cup fresh orange juice 6 medium very ripe unpeeled peaches, halved and pitted 1 1/2 tsp grated lemon rind 1 raspberries, (optional) 1 mint sprigs, (optional) |
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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. - - - - - - - - - - - - - - ~ - - - 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
Servings:
6
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