Sauteed Fruit And Red Berry Sorbet

• 4 cups strawberries, washed, stems removed and sliced into eighths
• 2 pints raspberries, washed
• 1 1/4 cups sugar
• 2 cups reserved berries
• 2 cups plain yogurt, drained
• 1 cup creme fraiche or heavy cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons butter
• 1/4 cup sugar
• 3 small pears, skin on, cores removed and quartered
• 1 large Granny Smith apple, skin on, cored and cut into 8 wedges
• 2 branches fresh rhubarb, trimmed and each cut into 4 pieces
• 4 clusters of about 6 grapes each, preferably red grapes
• 1 cup reserved berry juice
• Juice of 1/2 lemon

1. In a large bowl, combine the strawberries, raspberries and 1 1/4 cups sugar.
2. Toss well.
3. Heat water in a pot or in the bottom of a double boiler (about 2 inches).
4. Place the fruit bowl over the simmering water, cover and cook for an hour.
5. Strain the berries through a fine sieve into a bowl until all the juice is removed.
6. Set aside the juice.
7. Reserve the cooked berries.
8. Combine all sorbet ingredients in a bowl, and blend well.
9. Place in a shallow tray.
10. Freeze for two hours.
11. Place butter and 1/4 cup sugar in a large pan with pear, apple and rhubarb pieces in one layer.
12. Over medium-high heat, cook all fruit until tender, about 5 minutes.
13. Add grapes.
14. Add reserved berry juice and lemon juice.
15. Cover, and reduce the juice by half.
16. Place some of the cooked fruit mixture on a plate next to a scoop of the frozen sorbet.
17. Spoon juice from pan, and pour over everything.

strawberries, pints raspberries, sugar, berries, plain yogurt, creme fraiche, lemon juice, butter, sugar, skin, apple, fresh rhubarb, clusters, berry juice, lemon

Taken from cooking.nytimes.com/recipes/9140 (may not work)