COOK WITH FRUIT page 134

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in this issue of
The Jewish News.

the 2 acorn squashes and set
aside to use as the lid(s). Scrape
out the seeds and pulp; reserve
for another use. Rinse the hol-
lowed-out squash and pat dry.
Place a deep bamboo steam-
ing basket or a steaming rack in
a large wok. Add enough water
to come just below the base of the
basket, remove it and set aside.
Bring the water to a boil over
high heat.
In a bowl, stir together the
eggs, sugar and salt until blend-
ed. Add the coconut milk and stir
until smooth. Pour the mixture
through a fine-mesh sieve into
the hollowed-out pumpkin or di-
vide between the 2 acorn squash-
es. Cover with the lid(s). If using
the steaming basket, place the
squashes in the basket and set
in the wok. If using a steaming
rack, place the squashes in a
heat-proof ceramic dash, such as
a souffle dish, and set on the
rack. Cover the basket or wok
and steam until the custard is
set and a wooden skewer insert-
ed into the center comes out
clean, 45-60 minutes; check the
water level; periodically and add
boiling water as needed to main-
tain the original level.
Remove the basket or dish
from the wok. Let the squashes
cool, then cover and refrigerate
overnight.
To serve, remove the lid(s) and
cut the large squash into 8
wedges or each acorn squash into
4 wedges. Divide among indi-
vidual serving plates. Serves 8.

N

N

GINGER-PEACH
SORBET

4 ripe peaches, peeled, pitted
and cut into chunks
2 tablespoons fresh lime juice
2 tablespoons sugar
1 egg white
4 pieces sweet stem ginger in
syrup or crystallized ginger,
chopped

In a food processor fitted with a
metal blade, combine the peach-
es, lime juice and sugar. Process
to a smooth puree. Pour the
puree into a shallow metal pan.
Place the pan in the freezer and
freeze until the edges are firm
and the center is soft, about 2
hours.
In a large bowl, beat the egg
white until almost stiff; set aside.
Return the semi-frozen peach
puree to the food processor and
process until it becomes frothy,
about 30 seconds. Add the gin-
ger and egg white to the proces-
sor and, using on-off pulses,
process just long enough to blend
in the white, 3-5 seconds.
Pour the mixture into a freez-
er container, cover tightly and
place in the freezer until firm but
not frozen solid, 1-2 hours. If it
freezes solid, allow it to soften in
the refrigerator before serving,
about 30 minutes.
Makes about 3 cups (24

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A 71

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