Lemon sorbet & raspberry coulis

Yield: 6 Servings

Ingredients:

1 c Water
3/4 c Sugar
2 c Raspberries
1/3 c Sugar
1 tb Balsamic vinegar
1 1/2 c Fresh lemon juice
1 c Fresh orange juice
6 md Very ripe unpeeled peaches; -halved and pitted
1 1/2 ts Grated lemon rind

Instructions:

Raspberries; (optional) 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. - - - - - - - - - - - - - - ~ - - - 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