Please welcome Passionate Cook Anne Kane to the Cafe!
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I live in the Okanagan Valley where we are famous for our huge variety of fresh fruit all summer and well into the fall. Big, juicy strawberries start in June, followed by raspberries, thimbleberries, blueberries, blackberries, apricots, cherries, peaches, pears, lots of varieties of plums, and even more varieties of apples which last well past the first frost. I’m always on the lookout for recipes that take advantage of this natural bonanza.
A good friend of mine served fruit pizza at a party one day, and I was so impressed! When I asked her for the recipe, she laughed, and told me there wasn’t one. It’s just a plain biscuit dough topped with whatever fruit is in season and something to sweeten it. Since then, I’ve taken the idea and experimented with all different types of fruit as well as shaping the dough into different shapes to suit the occasion. You can make a heart for Valentines day, a flower for a special birthday or a tree for Christmas!
It’s a great way to showcase our local bounty without a lot of effort, and I love the fact that I can throw it together in ten minutes and still wow my guests. I used to use sugar sprinkled on top to sweeten the fruit¸ but one day when I didn’t have any white sugar I tried dabbing fruit jelly on it and it created a glaze, which gave the dish a finished look. I’ve also tried honey but you have to be careful not too make it too sweet!
Filed Under: Cafe News
Tagged: guest blog, Passionate Cooks
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