Gingered Nectarine Sorbet With Strawberries Recipe
Summary
Main IngredientFruits
Ingredients
| Sorbet | 1 Cup (16 tbs) (Adjust Quantity As Needed) | |
| Dry white wine | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Minced candied ginger | 2 Tablespoon | |
| Ripe nectarines | 4 Large, peeled, pitted and chopped | |
| Grated lemon peel | 1 Teaspoon | |
| Lemon | 1 , juiced | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Honey | 1 Tablespoon | |
| Cinnamon | 1⁄8 Teaspoon | |
| Strawberries | 18 Large, rinsed but not hulled |
Directions
Remove from heat and let cool to room temperature.
Cover and chill thoroughly.
Combine nectarines, lemon peel and juice in processor or blender and puree.
Add cold syrup and blend well.
Taste and add more ginger, if desired.
Turn sorbet into shallow pan and freeze.
For sauce: Combine yogurt, honey and cinnamon in small serving bowl and whisk until well blended.
To assemble: Place 3 strawberries on each dessert plate.
Cut sorbet into small squares and puree in batches in processor or blender.
Shape sorbet into ovals using two tablespoons.
Arrange two ovals on each plate and drizzle with strip of sauce.
Cover and chill thoroughly.
Combine nectarines, lemon peel and juice in processor or blender and puree.
Add cold syrup and blend well.
Taste and add more ginger, if desired.
Turn sorbet into shallow pan and freeze.
For sauce: Combine yogurt, honey and cinnamon in small serving bowl and whisk until well blended.
To assemble: Place 3 strawberries on each dessert plate.
Cut sorbet into small squares and puree in batches in processor or blender.
Shape sorbet into ovals using two tablespoons.
Arrange two ovals on each plate and drizzle with strip of sauce.
Chef
