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| 4 gross | Bosc pears, peeled, cored, and sliced* |
| 1 | Tangerine, Juice of |
| 1/2 Teelöffel | Grated tangerine zest |
| 1/2 Teelöffel | ginger fresh, chopped |
| 1/4 Teelöffel | nutmeg freshly ground |
| 1/8 Teelöffel | cardamom ground |
| 3 Esslöffel | maple syrup |
| 2 1/2 Tasse | buttermilk |
| 8 | Mint sprigs for garnish |
| 1 1/4 Tasse | raspberries frozen |
| 2 Esslöffel | White grape juice |
| 1 1/2 Esslöffel | Fruit-sweetened raspberry preserves |
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Place the pears, tangerine juice, zest, and ginger in a food processor or blender and process until smooth. Pass through a fine-mesh sieve. Whisk into the remaining ingredients, except the mint and sorbet, and chill for at least 3 hours or overnight. Serve in shallow chilled bowls or goblets garnished with a small scoop of sorbet and a sprig of mint.
*Feel free to substitute for the pears with peaches or nectarines.
Raspberry Sorbet (8 small scoops): Combine all of the ingredients in a food processor. Pulse a few times, then process into a stiff slush. Use immediately or scoop into balls and refreeze.
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