Lemon sorbet and raspberry coulis

Yield: 6 Servings

Measure Ingredient
1 cup Water
¾ cup Sugar
2 cups Raspberries
⅓ cup Sugar
1 tablespoon Balsamic vinegar
1½ cup Fresh lemon juice
1 cup Fresh orange juice
6 mediums Very ripe unpeeled peaches; halved and pitted
1½ teaspoon Grated lemon rind
\N \N Raspberries; (optional)
\N \N Mint sprigs; (optional)

Combine water and ¾ 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, ⅓ 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 1-½ tablespoons raspberry mixture in each of 6 dessert dishes; top with ⅔ 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 MM-Recipes Digest V4 #127 by Sarah Gruenwald <sitm@...> on May 06, 1997

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