Kiwifruit and Blueberry Salad
20 minutes
Fresh kiwifruit and blueberries mix with wine and lemon peel in this tasty, fresh treat. A lovely dessert.
Lynn Lewis
1 person made this
Ingredients
Serves: 4
- 1⁄2 cup (55 g) slivered almonds
- 8 kiwifruit
- 1⁄2 cup (125 ml) port or red wine
- few small strips lemon peel
- 250 g blueberries
- icing sugar, for garnish
- raspberry cream
- 150 g frozen raspberries, thawed
- 4 tablespoons icing sugar
- 2 teaspoons vanilla sugar
- 2 tablespoons raspberry liqueur or almond liqueur
- 1⁄2 cup (125 g) thickened cream
Directions
Preparation:15min ›
Cook:5min ›
Ready in:20min
- Dry roast slivered almonds in a pan over medium heat until golden, tossing to prevent burning. Transfer to a plate and leave to cool. Peel kiwifruit and slice crosswise.
- Place port and lemon peel in a pan. Bring to a boil; add kiwifruit. Reduce heat to low. Poach fruit 1 minute. Remove pan from heat. Remove fruit with a slotted spoon, discarding lemon peel, and leave to cool. Arrange on serving plates with blueberries.
- To make raspberry cream, place raspberries in a fine sieve over a bowl. Press berries with the back of a spoon to make a fine purée without any seeds. Reserve a little purée for decoration. Stir icing sugar, vanilla sugar and raspberry liqueur into purée. Fold in cream.
- Dust kiwifruit and blueberries with icing sugar. Spoon a little raspberry cream onto plates. Using a teaspoon, swirl in a little reserved purée. Scatter on roasted slivered almonds.
