Zesty Lemon Bars

FG_FoodProc Manual2 7/7/06 3:54 PM Page 85

Grilled Summer Fruit with Fresh

Raspberry-Grape Sorbet

Makes 4 servings

INGREDIENTS

For the sorbet	For the fruit
2 cups white grape juice	2 ripe, sweet peaches, halved & pitted
1 cup water	4 ripe, sweet plums, halved & pitted
1/2 cup sugar	2 ripe, sweet nectarines, halved & pitted
4 cups raspberries, rinsed and	2 tablespoons unsalted butter, melted
dried on paper towels	Fresh mint sprigs for garnish
METHOD

1Put the grape juice in a small saucepan and bring to a boil over medium-high heat. Boil until it reduces to 1 cup, 7 - 10 minutes. Make a simple syrup by combining the water and sugar in another saucepan and boiling until the sugar has dissolved. Combine the syrup and grape juice and chill, either in an ice bath or in the refrigerator.

2Purée the raspberries in your food processor fitted with the S-Blade. Set a fine-mesh strainer over a mixing bowl and pour the purée through the strainer to remove the seeds, pressing down with a rubber spatula to force all the puree through and scraping any purée into the bowl from the underside of the sieve. Stir in the chilled grape juice mixture.

3If you have an ice cream or sorbet maker, transfer the berry mixture to the machine and freeze, following the manufacturer's instructions. Pack it into a freezer container with a lid and freeze until solid. If you do not have an ice cream or sorbet maker, make a granita. Transfer the mixture to a shallow baking dish or bowl, cover it with plastic wrap, and place it in the freezer. Leave the mixture until it begins to set, about 25 minutes. Using a clean fork for each mixture, scrape the granita to break up the ice crystals, and mix well. Cover the pan and return to the freezer, and repeat the process every 20 minutes, pushing the ice crystals on the outside of the pan toward the center so that the unfrozen liquid in the center will go to the edges, until the mixture is completely frozen but not a solid block. About 15 minutes before serving time, remove the container of sorbet from the freezer to soften slightly for scooping.

4Preheat an indoor or outdoor grill or the broiler. Brush the fruit halves all over with the melted butter and cook them on the grill or under the broiler until golden brown, 3 to 5 minutes per side.

5Use an ice cream scoop or a large serving spoon to scoop the sorbet onto the centers of individual serving plates. Arrange the fruit around the sorbet, garnish with mint sprigs, and serve.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

Makes 2 dozen

For the Lemon Shortbread Crust see recipe under

Dough & Crust section.

INGREDIENTS

4 eggs

1 cup granulated sugar 1/4 cup all-purpose flour Pinch of salt

3/4 cup fresh lemon juice 1 cup milk

1 tablespoon finely grated lemon zest Confectioners' sugar for decorating Pre-baked lemon shortbread crust

METHOD

1In the bowl of your food processor fitted with the S-Blade process the eggs until smooth. Combine the sugar, flour, and salt in a separate bowl and hand stir until well blended. Add this mixture into the eggs and pulse until well blended. Stir in the lemon juice, milk, and lemon zest.

2Pour the topping over the pre-baked crust. Return the pan to the oven and continue to bake until custard is set, jiggling only slightly when the pan is moved, about 30 minutes. Remove the pan from the oven and leave it at room temperature until completely cooled. Cover the pan with plastic wrap and chill in the refrigerator for at least 2 hours.

3Before serving, use a sharp knife to cut into rectangular bars. With a small spatula, starting at one edge, carefully begin to pry the bars up and out from the baking pan; they'll become easier to remove as you have more room to insert the spatula. Arrange the bars on a platter.

Just before serving, dust with confectioners' sugar.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)