Lemon Sorbet & Raspberry Coulisdesserts 1 cup water 3/4 cup sugar 2 cup raspberries 1/3 cup sugar 1 tablespoon balsamic vinegar 1 1/2 cup fresh lemon juice 1 cup fresh orange juice 6 medium very ripe unpeeled peaches; halved and pitted 1 1/2 teaspoon grated lemon rind 1 raspberries; (optional) 1 mint sprigs; (optional) 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. |
