Provided by Bryan Miller
Categories weekday, dessert, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the strawberries, raspberries and 1 1/4 cups sugar. Toss well.
- Heat water in a pot or in the bottom of a double boiler (about 2 inches). Place the fruit bowl over the simmering water, cover and cook for an hour.
- Strain the berries through a fine sieve into a bowl until all the juice is removed. Set aside the juice. Reserve the cooked berries.
- Combine all sorbet ingredients in a bowl, and blend well. Place in a shallow tray. Freeze for two hours.
- Place butter and 1/4 cup sugar in a large pan with pear, apple and rhubarb pieces in one layer. Over medium-high heat, cook all fruit until tender, about 5 minutes. Add grapes.
- Add reserved berry juice and lemon juice. Cover, and reduce the juice by half.
- Place some of the cooked fruit mixture on a plate next to a scoop of the frozen sorbet. Spoon juice from pan, and pour over everything.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 8 grams, Carbohydrate 156 grams, Fat 23 grams, Fiber 21 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 91 milligrams, Sugar 125 grams, TransFat 0 grams
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