Strawberry or Kiwi Purée

Page 184

Cuisine: Spanish/Portugese | Course Type: Desserts

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Excess kiwis led me to find this and try this recipe.

It couldn't be easier - kiwi flesh (yea, you don't use the hard hairy part), sugar, and liqueur (I used Grand Marnier) in the food processor. The instructions go on to tell you to strain it, but I like the look with all those black seeds.

I served this on tapioca pudding. Not the best combination - DH loved it, but kids -- not so much. Nevertheless, it was an excellent way to use fruit that I was skeptical would get eaten otherwise.

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