3. In a blender, puree the cooked apples and the honey syrup and process until very smooth. Stir in the cinnamon. Chill completely.
4. Process the sorbet in an ice cream machine according to the manufacturer's instructions. Yields 1 1/2 pints.
Pomegranate sauce and assembly
1 cup fresh pomegranate juice
2 green cardamom pods, crushed
1/4 cup honey
1 tablespoon Benedictine liqueur
1 cup pomegranate seeds
1 cup dried dates, seeds removed and diced
1. In a small saucepan, bring the pomegranate juice, cardamom pods and honey to a simmer and reduce to one-half cup, about 10 to 12 minutes. Take off the heat, stir in the Benedictine, strain and chill until ready for use.
2. Place three small scoops of sorbet in a soup bowl. Spoon a generous tablespoon each of the sauce, pomegranate seeds and diced dates around the sorbet. Serve immediately.
Each serving: 374 calories; 1 gram protein; 98 grams carbohydrates; 5 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 9 mg. sodium.
Roasted whole whitefish with charmoula and French green lentils
Total time: 1 hour, 15 minutes
Note: Adapted from "Jewish Cooking for All Seasons" by Laura Frankel. The charmoula should be prepared at least a day in advance and keeps for up to 5 days.
5 cloves garlic