Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
MAKES ABOUT A CUP AND A HALF
Kiwi trees dot the countryside of Emilia Romagna and are usually eaten as is or in fruit salads. A modern take on this old fruit from China is to puree it for a wonderful sauce over gelato or ice cream.
4 large kiwi, peeled and chopped
2 tablespoons honey
Juice of 1/2 lemon
1 tablespoon minced mint
Puree the kiwi in a blender with the honey and lemon juice until it is smooth. Transfer it to a bowl and stir in the mint. The sauce can be stored in a jar in the refrigerator for up to 1 week.
This recipe is featured on show 1719, Fruit Fantasy - Una Frutta Fantasia.