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The 2008
Mietta Song Recital Award







Soupe of Pear and Mango With a Mint and Coriander Sorbet


Preamble
May have appeared in The Australian Women's Weekly sometime in 1988 - letter was sent with this recipe and another Ocean Trout Vinaigrette of Coriander (see recipe number 1069) to Australian Women's Weekly - Barbara Northwood on 19.5.88


Ingredients

30 Corella Pears

Pear Pear

3 litres Red Wine

Wine Wine

2.5 kilos Sugar

Sugar Sugar

10 Mangoes

Mango Mango

1 kilo Raspberries

Raspberries Raspberries

2 litres Blackcurrant Juice

Currant Currant

6 Oranges

Cox's Orange Pippins Cox's Orange Pippins

10 Limes

Lime Lime

10 grams Coriander Leaves

Coriander Coriander

180 grams Mint Leaves

Mint Mint

3 litres Milk

Milk Milk

3 Vanilla Beans

Vanilla Vanilla

Method

Peel the pears and cook them with the red wine, vanilla beans and sugar to taste. Keep them in their juice in a cold place.

Peel the mangoes and slice them into fine strips. Make a coulis with the raspberries and add it to the blackcurrant juice. Sugar it to your taste. Peel the oranges and the limes; cut the skin into very fine julienne and candy them with water and sugar for half an hour.

Sorbet:

make a syrup with 1 litre of water, I kilo sugar and vanilla beans (not opened) - bring to the boil 3 litres of milk. Mix in the coriander leaves and mint leaves, cover with a lid and let it infuse for half an hour.

Strain the milk, add a third of its volume of sugar syrup and turn it into the ice cream machine.

To serve:

coulis of berries on the plate, arrange with harmony all the fruits, sprinkle them with the zests of lime and oranges and place a spoon of sorbet in the middle.


Remarks
"For 200 people: I have noticed by experience that for a large banquet people enjoy more a dessert of fresh fruits which is very refreshing rather than a cake or a sort of dessert with cream, butter, sponge, etc."








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