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1
For cookies: Preheat oven to 325F.
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2
Butter 2 large nonstick cookie sheets.
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3
Bring first 5 ingredients to simmer in heavy small saucepan over medium heat, stirring constantly.
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4
Remove from heat.
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5
Whisk in vanilla, then flour.
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6
Cool cookie mixture 10 minutes.
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7
Drop mixture by level tablespoonfuls onto cookie sheets, spacing 6-inches apart and forming 3 cookies on each sheet.
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8
Using buttered fingertips, press out each round to 4 1/2-inch diameter.
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9
Bake 1 sheet until cookies are deep brown, about 12 minutes.
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10
Cool cookies on sheet just until firm enough to lift without breaking, about 2 minutes.
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11
Working quickly, lift 1 cookie from sheet.
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12
Drape cookie top side up over inverted 3/4-cup custard dish.
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13
Gently flatten cookie on dish bottom; crimp sides to form fluted cup.
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14
Repeat with remaining 2 cookies, returning cookie sheet to oven briefly if cookies harden.
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15
Repeat baking and molding process with remaining cookies.
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16
Cool.
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17
Gently remove cookies from dishes.
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18
For fruit: Stir first 3 ingredients in heavy small saucepan over medium heat until sugar dissolves.
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19
Increase heat and boil 3 minutes.
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20
Refrigerate ginger syrup until cold.
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21
(Cookies and syrup can be prepared 1 week ahead.
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22
Store cookies at room temperature in airtight container.
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23
Keep sauce refrigerated.)
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24
Place fruit in bowl.
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25
Add half of ginger syrup and toss well.
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26
Place 1 cookie on each of 6 plates.
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27
Fill each with 3 scoops of sorbet and spoon fruit and remaining syrup over.
