Recipe - Icehouse Pear Soup With Raspberry Sorbet

4 lg Bosc pears, peeled, cored,
and cut or sliced up *
1 Tangerine, Juice of
One half teaspoon Grated tangerine zest
One half teaspoon Chopped fresh ginger
One fourth teaspoon Freshly ground nutmeg
1/8 teaspoon Ground cardamom
3 tablespoon Maple syrup
2 One half cup Buttermilk
8 Mint sprigs for garnish

RASPBERRY SORBET
1 One fourth cup Frozen raspberries
2 tablespoon White grape juice
1 One half tablespoon Fruitsweetened raspberry
preserves

Place the pears, tangerine juice, zest, and ginger in a food processor or
blender and process until smooth. Pass through a finemesh 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