CHERIMOYA NAPOLEONS AND RASPERRY SORBET
(serves 12)

Ingredients

Raspberry and orange sorbet:
2 cups water
1 1/3 cups sugar
2 cups raspberries (frozen or fresh)
1 cup fresh orange juice
1 teaspoon finely grated orange peel

Napoleons:
9 phyllo pastry sheets
½ cup sugar
4 tablespoons butter, melted and cooled
2 large cherimoyas, peeled, pitted and cut in bit-size pieces
Sweetened whipped cream (optional)

Preparations

1.- To prepare the sorbet, combine the sugar and 2 cups of cold water in a small saucepan, cook over medium heat, stirring until the sugar dissolves. Remove from the heat and allow to cool. Refrigerate for at least 1 hour.

2.- Purée the raspberries, orange juice and orange peel in a food processor. Add the syrup and process until the mixture is smooth.

3.- Place the raspberry mixture in a bowl and freeze for 3 hours, stirring the ice cream every hour.

4.- In a food processor, place the ice cream and blend for a few seconds until smooth. This ice can be prepared up to 3 days in advance.

5.- For the napoleons, place one sheet of phyllo dough on a flat surface, and keep the rest covered with plastic film and a moist cloth. Brush the pastry with butter and sprinkle with a bit of sugar. Place another sheet on top and repeat the procedure another two times. Flatten slightly with the palm of your hand and, with a sharp knife, cut into 12 triangles and refrigerate for 10 minutes. Repeat the same procedure with the remainig phyllo leaves.

6.- Preheat the oven to medium heat. Place the phyllo triangles on a baking sheet and bake for 15 minutes or until golden. Remove from the oven and allow to cool on a wire rack.

7.- On a serving platter, place one phyllo triangle and top with pieces of cherimoya, cover with another triangle and piece of cherimoya and finish with another triangle. Repeat the same procedure with the other phyllo triangles. If desired, whipped cram may be added between layers. Serve with the raspberry and orange sorbet.