Wednesday, August 19, 2009

Summer Fruit-Topped Sorbet Sundae

Difficulty: *

Ingredients:
1 nectarine, chopped (1 cup)
3/4 cup fresh raspberries
3/4 cup fresh blueberries
2 tablespoons sugar
2 teaspoons orange-flavored liqueur or orange juice
1 pint lemon sorbet (2 cups)
4 thin ginger cookies

1. In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes, but no longer than 4 hours.
2. Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each with 1 cookie. Serve.

Tips and Suggestions:
When buying nectarines, look for smooth, unblemished skins. A good nectarine will be firm but not rock hard. Ripen them at room temperature for two to three days until they are slightly soft along the seam.

Use any combination of fresh summer fruit, such as chopped strawberries and peaches.
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