Soups: Pear 01 by Recipe Cottage

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	Pear 01

		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.