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There are a
lot of desserts in my repertoire, but the one that I always have room for
– and crave – is Tangerine
Sorbet. Come winter, when the markets are loaded up with
citrus, Parisians rifle through the piles on the market stands and buy ’em
by the kilo. (About 2 pounds.) I do too, never failing to come home with
a sack bulging with the orange beauties. In fact, I’ve been toting my
wheeled shopping cart along, rather than a shopping basket, during the
last few weeks to bring as many of them home as possible.
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