This is one of those Eastern Shore recipes that gets passed on from mother to daughter (or son) and is found in cookbooks like "What's Cooking in..."(you can fill in almost any Eastern Shore town). This is from the "What's Cooking in Hurlock, Maryland" cookbook, produced by the ladies of the Epworth Methodist Church. It's both colorful and yummy. I should have posted it in April!
APRIL FOOL
serves 6-8
10 ripe kiwi fruit
sugar to taste
1 10-oz package of frozen raspberries
1/2 pint whipping cream
1. Reserving one kiwi fruit for garnish, halve the rest, scoop out the pulp with a spoon and puree it in a blender or food processor. Be careful not to go too far; it shouldn't be like baby food. Sweeten to taste with sugar and chill, covered.
2. Defrost the raspberries according to package directions and drain of most of the syrup. Reserving a few whole berries for garnish, gently crush the remainder and chill, covered. (If you like, you can force the raspberries through a fine sieve to remove the seeds.)
3. Just before serving, whip the cream until light and fluffy. Layer kiwi puree, raspberries and whipped cream in a glass bowl (so it's pretty) or in individual serving bowls. (You could also use champagne or wine glasses.) Swirl once, gently, to color, and garnish with whole raspberries and slices of reserved kiwi fruit.
No comments:
Post a Comment