Recipe - Lemon Sorbet And Raspberry Coulis

1 cup Water
Three fourths cup Sugar
2 cup Raspberries
1/3 cup Sugar
1 tablespoon Balsamic vinegar
1 One half cup Fresh lemon juice
1 cup Fresh orange juice
6 md Very ripe unpeeled peaches;
halved and pitted
1 One half teaspoon Grated lemon rind
Raspberries; (optional)
Mint sprigs; (optional)

Combine water and Three fourths 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 7inch 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 jellyroll pan. Bake at 450 degrees
for 4 minutes. Let cool, and peel off skins.

Place 1One half 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

Posted to MMRecipes Digest V4 #127 by Sarah Gruenwald sitm@ekx.infi.net
on May 06, 1997