Sauteed Fruit And Red Berry Sorbet

Name: Sauteed Fruit And Red Berry Sorbet
Yield: 4 servings
Ingredients: 4 cups strawberries, washed, stems removed and sliced into eighths; 2 pints raspberries, washed; 1 ¼ cups sugar; 2 cups reserved berries; 2 cups plain yogurt, drained; 1 cup creme fraiche or heavy cream; 1 tablespoon fresh lemon juice; 2 tablespoons butter; ¼ cup sugar; 3 small pears, skin on, cores removed and quartered; 1 large Granny Smith apple, skin on, cored and cut into 8 wedges; 2 branches fresh rhubarb, trimmed and each cut into 4 pieces; 4 clusters of about 6 grapes each, preferably red grapes; 1 cup reserved berry juice; Juice of ½ lemon

By Bryan Miller

Published April 19, 1994

Total Time: 1 hour 30 minutes
Rating: 3(6)
Comments: Read comments

Featured in: A Three-Star Secret: It's the Ingredients

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Ingredients

Yield:4 servings

FOR THE SYRUP

4 cups strawberries, washed, stems removed and sliced into eighths
2 pints raspberries, washed
1 ¼ cups sugar

FOR THE SORBET

2 cups reserved berries
2 cups plain yogurt, drained
1 cup creme fraiche or heavy cream
1 tablespoon fresh lemon juice
2 tablespoons butter
¼ cup sugar
3 small pears, skin on, cores removed and quartered
1 large Granny Smith apple, skin on, cored and cut into 8 wedges
2 branches fresh rhubarb, trimmed and each cut into 4 pieces
4 clusters of about 6 grapes each, preferably red grapes
1 cup reserved berry juice
Juice of ½ lemon

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, combine the strawberries, raspberries and 1 ¼ cups sugar. Toss well.
Step 2
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.
Step 3
Strain the berries through a fine sieve into a bowl until all the juice is removed. Set aside the juice. Reserve the cooked berries.
Step 4
Combine all sorbet ingredients in a bowl, and blend well. Place in a shallow tray. Freeze for two hours.
Step 5
Place butter and ¼ 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.
Step 6
Add reserved berry juice and lemon juice. Cover, and reduce the juice by half.
Step 7
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.