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A mixture of fresh fruit and sorbet makes DeMango Rienhardt light and lively

Jazzy dessert mixes fruits with a sorbet

March 02, 2005 - By BILL MILLIGAN

For the Call

Other than the name this recipe has nothing to do with the famous French jazz guitarist Dejango Rienhardt, but it's fresh fruit, so most people think it's healthy.

Everybody but that doctor of mine. He doesn't want me to eat Kiwi seeds because of my diverticulitis.

If you have diverticulitis, you know what causes you the most pain. Don't do something just because I do. For me, diverticulitis' only real sacrifice has been not eating cashews at Christmas. That'll cause a month of pain and Citrucel consumption. Instead, I invented cashew soup, but that's a different recipe and it hurts me too.

This simple combination of the type of bar sugar you would use for mixed drinks mixes well with fruit and sorbet

De Mango Rienhardt is smooth and tastes good the way Dejango's Les Paul is smooth and pleasing to your ears. Even if you haven't heard Rienhardt's guitar playing you know what'll sound great with this dessert.

DeMango Rienhardt

3/4 cup water

1/2 cup dry white wine

1/2 cup sugar

1 can diced pineapple

3 Kiwis cut into eighths

1 mango, peeled, pitted, cut into 3/4-inch pieces

Juice of 1 lime

Zest of 1 lime

1 1/2 pints mango sorbet

Combine water, wine and sugar in small saucepan. Boil, stirring until sugar dissolves. Chill syrup until cold.

Combine pineapple, kiwis, mango, lime juice, lime zest and chilled syrup into large bowl. Mix well. Cover and refrigerate for at least one hour or as much as overnight.

Using ice cream scoop, put a sorbet ball into a martini glass. Spoon fruit mixture around sorbet. Serve with green tea and a cookie. I like a mint, chocolate cookie like the Milano by Pepperidge Farm, but De Mango Rienhardt is close enough for jazz all by itself.

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