Pear Soup Serves: 8 4 large Bosc pears, peeled, cored, and sliced Juice from 1 tangerine 1/2 tsp grated tangerine zest 1/2 tsp chopped fresh ginger 1/4 tsp freshly ground nutmeg 1/8 tsp ground cardamom 3 Tbs maple syrup 2 1/2 cups buttermilk 8 mint sprigs for garnish Raspberry Sorbet Directions: 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.