Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine water and 3/4 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, 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 jelly-roll pan. Bake at 450 degrees for 4 minutes. Let cool, and peel off skins. Place 1-1/2 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 MM-Recipes Digest V4 #127 by Sarah Gruenwald on May 06, 1997
