For holidays, try a colorful shortcake by using your favorite shortcake, biscuit or pound cake layered with 5 to 6 sliced kiwifruit. After each layer of shortcake and whipped cream, drizzle a raspberry sauce. To make the sauce, puree a 10-ounce package of frozen red raspberries in syrup (thawed). Over saucepan, strain berries through a fine sieve, pressing with the back of spoon. Discard seeds. Stir in 1 teaspoon cornstarch. Bring to boil, stirring constantly, until slightly thickened. Cool; cover and chill.
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