Vidalia Onion Rosemary Sorbet Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Medium-sized sweet onions,
-stems removed,
-preferably Vidalia, sliced 3 1/4 c Bottles Gewurztraminer wine
3 cup: Sugar,
2 cup: Water,
4 Inch: sprigs fresh rosemary,
Directions:
Recipe from Mauro Canaglia, Ritz-Carlton Buckhead, Atlanta. Yields 2
quarts
Method: Heat onion and 1 tablespoon water over low heat in a heavy
saucepan. Cook, covered, until transparent. Remove lid and add sugar.
Cook over medium heat until onions just begin to turn golden. Add 1
bottle of wine and reduce liquid by half. Add rosemary and puree
mixture in a blender. Add second bottle of wine. Cool mixture, then
place in an ice-cream machine and freeze according to manufacturers
directions. Sorbet can also be frozen in the freezer.
Source from luhu.jp
quarts
Method: Heat onion and 1 tablespoon water over low heat in a heavy
saucepan. Cook, covered, until transparent. Remove lid and add sugar.
Cook over medium heat until onions just begin to turn golden. Add 1
bottle of wine and reduce liquid by half. Add rosemary and puree
mixture in a blender. Add second bottle of wine. Cool mixture, then
place in an ice-cream machine and freeze according to manufacturers
directions. Sorbet can also be frozen in the freezer.
Source from luhu.jp