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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
Serves 4

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.

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This recipe was originally published in the Sunday Star Times.

Photography: Emma Boyd