Icehouse Pear Soup with Raspberry Sorbet

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Icehouse Pear Soup with Raspberry Sorbet Ingredients

4 lg Bosc pears, peeled, cored,	2 1/2 c Buttermilk
1 Tangerine, Juice of	8 Mint sprigs for garnish
1/2 ts Grated tangerine zest	RASPBERRY SORBET
1/2 ts Chopped fresh ginger	1 1/4 c Frozen raspberries
1/4 ts Freshly ground nutmeg	2 tb White grape juice
1/8 ts Ground cardamom	1 1/2 tb Fruit-sweetened raspberry
3 tb Maple syrup

Instructions for Icehouse Pear Soup with Raspberry Sorbet

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. Posted to Recipe Archive - 01 Dec 96 submitted by: eep@tampa.mindspring.com Date: Sun, 1 Dec 96 0:29:47 EST

Main Ingredient: SoupCuisine: Uncategorized

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