Sunday Magazine Recipe: Sauteed Golden Kiwifruit with Whipped Cream, Cinnamon and Hazelnuts
I love golden kiwifruit, but hardly ever use them in recipes. Seeing beautifully enormous ones in stores got me thinking of ways I could incorporate them into a dessert.
Here's one that's very simple, but extremely satisfying. Add a dash of Baileys to the whipped cream if you're feeling adventurous.
SAUTEED GOLDEN KIWIFRUIT WITH WHIPPED CREAM, CINNAMON, AND HAZELNUTS
For the whipped cream
½ cup heavy cream
2 tablespoons creme fraiche
For the kiwifruit
1 tbsp butter
4 large firm but ripe golden kiwifruit cut longways into thick pieces (they don't need peeling but discard the slices which are mostly skin)
2-3 tablespoons good quality maple syrup
For the topping
toasted chopped hazelnuts
½ teaspoon freshly grated cinnamon quill
Place cream in a clean bowl and using an electric whisk, whip until it holds soft peaks. Whisk in creme fraiche. Keep in fridge until needed.
Heat a non-stick frying pan and butter it generously. Carefully arrange kiwifruit slices in pan and drizzle with maple syrup. Saute gently and slowly, for about 4 minutes on each side, until they take on a nice golden colour and are soft to the touch (but do not fall apart).
To assemble, place a generous dollop of cream in a glass, bowl or dish. Top with 2 or 3 kiwifruit slices sprinkle with toasted nuts and dust with cinnamon. Serve immediately.
This recipe was originally published in the Sunday Star Times.
Photography: Emma Boyd