With an oversupply of kiwis because of an unintentional re-supply when we hadn’t exhausted our first supply, I had to use up these badboys, and fast. Nothing makes me feel more guilty than bottom-of-the-fruit-drawer-kiwis gone bad.
I cut up about 7 or 8 “on the brink” kiwis and put them in a bowl, added sugar and mixed them. I covered the bowl with plastic wrap and put them in the fridge. They were intended for a simple dessert at lunch.
But our lunch came and went, and I forgot about them.
And so the next day, I had to use them. And as luck would have it, we had stocked up on fresh supplies at the market that morning, and had a glorious addition in our arsenal that wasn’t there yesterday: “fromage blanc” fermier. “Fermier” just means it comes from a local producer and is so fresh that you can practically taste the grass the cow ate. If you’ve never had “fromage blanc”, it’s kind of like a mix between sour cream, yogurt, and crème fraîche. But I have been told, it is just a cheese. It goes wonderfully with honey. Since we had these kiwis to eat (and fast!) I made up a new dessert called “Krazy Kiwi Walnut Cups.”
The secret ingredient is fresh walnuts. We picked these up at Direct Producteurs and they were amaaaazing… we are definitely stocking up on these again this coming weekend. I guess I just never had a walnut that didn’t have a slightly bitter aftertaste. These guys were so buttery and sweet, they made the perfect addition to this little dessert dish.
Add a little honey – this variety is “Miel des Fleurs Sauvages” (Wildflower Honey) made by Fabrice Brumeau, “apiculteur” (that means honey-producer) in Tosny.
And there you have it. Krazy Kiwi Walnut Cups.
The sweetness of the honey, mixed with the sweet tangy kiwis, slightly tart fromage blanc and the crunchy walnuts provided a perfect delicate ending to the perfect Sunday lunch. I can’t wait until tomorrow – our toddler is turning 2, and that means today I have a birthday cake to make!
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