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LOCATION: Recipes >> Soups >> Pear 01

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Pear Soup with Raspberry Sorbet
8 servings

4 large Bosc pears, peeled, cored, and sliced
Juice from 1 tangerine
1/2 tsp grated tangerine zest
1/2 tsp chopped fresh ginger
1/4 tsp freshly ground nutmeg
1/8 tsp ground cardamom
3 Tbs maple syrup
2 1/2 cups buttermilk
8 mint sprigs for garnish
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.

Variation: Substitute peaches or nectarines.


Raspberry Sorbet
8 small scoops

1 1/4 cups frozen raspberries
2 Tbs white grape juice
1 1/2 Tbs. fruit-sweetened raspberry preserves

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.

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