To make sugar syrup: In a medi-
um saucepan, combine sugar and
water Bring to a simmer over mod-
erate heat Cook for 3 minutes, or
until sugar is dissolved. Cool to
room temperature and refrigerate
until chilled. (Syrup may be refrig-
erated indefinitely.)
To make sherbet: Remove rind
and core from pineapple and cut
fruit into chunks. Puree in food
processor fitted with metal blade.
You should have about 1 1/2 cups.
Transfer to a large bowl or pitch-
er and stir in chilled sugar syrup,
pineapple juice concentrate, cream
of coconut and rum. Pour into ice
cream machine and freeze ac-
cording to manufacturer's direc-
tions. Serve immediately or freeze
up to 1 week. Makes 1 1/2 quarts.

In food processor with metal
blade, process raspberries and
sugar until pureed. Place a
medium-mesh strainer over a
bowl. Push raspberries through
the strainer to extract as much
juice and pulp as possible, scrap-
ing the bottom often. Discard
seeds. Stir in Chambord. Refrig-
erate until ready to serve. (Sauce
may be refrigerated up to 1
week.)
If desired, stir in fresh raspber-
ries before serving. Makes 2IA cups
sauce.

White Coffee Ice Cream

Caramel Strawberry
Sauce

1 quart half and half
1 cup sugar
4 ounces whole aromatic coffee beans, such
as French roast
4 large egg yolks

1 cup sugar
1/2 cup water.
2 pints strawberries, hulled and thickly
sliced
2 tablespoons dark rum

To steep coffee: In a large
saucepan, bring half and half and
sugar to a boil, stirring to dissolve
sugar. Remove from heat, add cof-
fee beans, cover and set aside for
3 hours. Strain cream into a large,
heavy saucepan. Discard coffee
beans.
To make custard: In a small
bowl, whisk egg yolks until blend-
ed. Whisk into coffee-cream. Cook
over moderate heat, stirring oc-
casionally until mixture is thick
enough to leave a path on the
spoon when you run your finger
along it Do not boil. Remove from
heat and cool to room tempera-
ture. Cover and refrigerate until
well chilled. (Custard may be re-
frigerated, well covered, up to 2
days.)
To make ice cream: Place cold
coffee mixture in ice cream mak-
er and freeze according to man-
ufacturer's directions. Serve
immediately or freeze up to 1
week. Makes 1 quart

•••441401
$1.00 OFF

Raspberry Sauce

3 packages (10 ounces each) frozen raspber-
ries in syrup, defrosted
1/2 cup sugar
1/2 cup Chambord
1/2 pint fresh raspberries, optional

To caramelize the sugar: In a
large heavy saucepan, stir to-
gether the sugar and water.
Bring to a boil over moderately
high heat, stirring occasionally
Continue boiling, without stir-
ring, until sauce turns golden,
about 10 minutes. It is all right
to stir once the sugar begins to
color.
To finish sauce: Stir in the
strawberries. Reduce heat to
medium and cook, stirring occa-
sionally, until the strawberries be-
gin to soften, about 3 minutes.
Remove from heat and stir in
rum. Serve warm, at room tem-
perature, or chilled. Makes about
3 1/2 cups sauce. 0

Marlene Sorosky is the author
of six cookbooks, including
"Enteraining on the Run"
(William Morrow, 1994), which
was honored with the James
Beard award for best cookbook
in the entertaining catagor y.

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