Go to: Just Fruit Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Icehouse Pear Soup With Raspberry Sorbet
4 lg Bosc pears, peeled, cored, and sliced*
1 Tangerine, Juice of
1/2 ts Grated tangerine zest
1/2 ts Chopped fresh ginger
1/4 ts Freshly ground nutmeg
1/8 ts Ground cardamom
3 tb Maple syrup
2 1/2 c Buttermilk
8 Mint sprigs for garnish
1 1/4 c Frozen raspberries
2 tb White grape juice
1 1/2 tb Fruit-sweetened raspberry preserves
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.