Icehouse Pear Soup with Raspberry Sorbet

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Ingredients

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

Original recipe makes 8

Servings  

Preparation

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

Calories Per Serving: 147 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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