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This jazzy dessert mixes fruit with a fresh sorbet

April 13, 2005 - Other than the name this recipe has nothing to do with the famous French jazz guitarist Django Reinhardt. But it's fresh fruit, so most people think it's healthy.

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

I'm all in favor of eliminating foods that cause me pain, but Kiwi is not one of them.

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

DeMango Reinhardt is smooth and tastes good the way Django's Les Paul guitar is smooth and pleasing to your ears. Even if you haven't heard Reinhardt's guitar playing you know what will sound great while eating this dessert.

DeMango Reinhardt

ĺ cup water

Ĺ cup dry white wine

Ĺ cup sugar

1 can diced pineapple

3 Kiwis cut into eighths

1 mango, peeled,

pitted, cut into ĺ-inch pieces

Juice of 1 lime

Zest of 1 lime

1 Ĺ 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 Reinhardt is close enough for jazz all by itself.

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