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Dessert
4 servings
45 minutes
5 minutes
Chef Christina Pirello
1/4 cup fruit-sweetened apple jelly
2 tablespoons brown rice syrup
6 slices ginger root, finely minced
2 organic lemons grated zest
8 ripe kiwi
1/2 cup raspberries
8 sprigs mint
Combine apple jelly, rice syrup, ginger, and lemon zest in a sauce pan over medium heat.
Cook, stirring constantly, until the jelly and syrup dissolve, 2 - 3 minutes. Set aside.
When the syrup has cooled to room temperature, strain into a bowl, cover and chill.
Peel and slice kiwis and place in a mixing bowl.
Toss gently with chilled syrup, taking care not to break the kiwi slices and spoon equal amounts into 4 dessert bowls.
Garnish liberally with raspberries and mint sprigs. Serve cold.
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