This week’s e-mail recipe is more of a cooking tip that lets you use not-yet-fully ripe fruit, such as strawberries or kiwifruit, as a topping for cakes, pies, or ice cream.  That’s what we had to do for this set of desserts.  As some of the kiwi wasn’t fully ripe, we were able to break down the toughness with the lemon, and sweeten it up with some sugar.  This recipe creates a delicious glaze that takes away tartness and makes a topping that’s both soft and textured.

Ingredients and Instructions:

Cut the fruit into ¼ pieces. For every 2 cups of fresh fruit, combine with the juice of one lemon and a ¼ cup of granulated sugar.  Mix with fruit and let flavors absorb for about 1 hour before using as a topping for desserts.

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