Autumn and winter is the season for kiwifruit! A funny old fruit with its furry brown skin, that I hadn't entirely embraced for its taste or variety of uses. But a kind friend had given away some of her harvest when we visited and well, it was an offer too good to refuse.
It was my sister, though, who discovered THE BEST way to use kiwi fruit. She served me a dessert that was sublime.
Kiwi fruit sorbet.
Make a sugar syrup with 150g of sugar and 150ml boiling water. When cold, blend this with 450g kiwi fruit pulp, juice of 2 lemons zest of 1 lemon.
Strain to remove most of the seeds, chill and then either freeze, and re-blend, or churn in an icecream maker.
To serve, a scoop or two on a plate with a contrast of vanilla ice-cream and a few slices of fresh kiwi fruit and some fresh blueberries.
It is AMAZING!!! I'm inspired to try a dessert on this theme, with maybe a layer of lemon ice-cream, kiwi fruit jelly, making a kiwi fruit gel would be interesting for a sauce too. Throw in a layer of sponge or a crunchy meringue layer...so many options. I now embrace the kiwi fruit possibilities!
