The first time I tasted kiwi was at a summer wedding, when I was about ten years of age. After daring my first bite of the bright green slices, no one could keep me away from the food table. I must have eaten the entire platter. Since then, I have always associated kiwifruit with summer. So imagine my surprise when I discovered that we are coming near the end of kiwi season, which runs from November to May. So before the best fruits slip away and we find ourselves smack dab in melon season, enjoy some kiwis sliced for a snack, or in this lovely and rich dairy-free, gluten-free, wheat-free, soy-free, and nut-free clafoutis from Foods Matter Magazine ...

APPLE AND KIWI CLAFOUTIS
Wheat, gluten, corn, soya, dairy & nut free
A very simple but warming dessert when the evenings are still cold.

2 large tart cooking apples, cored and sliced
5 kiwi fruit, peeled and sliced into rounds
2 tbsp fresh or dried cranberries, pomegranate seeds,
red currrants or blueberries
3 small eggs
11/2 tbsp agave syrup or pale muscovado sugar
13/4 cups coconut milk

Heat the oven to 170C/ 325F/Gas Mark 31/2.
Lay the sliced apple out in a flan dish and cover it with the
sliced kiwi fruit. Sprinkle over the loose fruit.
In a bowl beat the eggs with the agave syrup or sugar and the
coconut milk.
Pour this over the fruit and bake, uncovered, for 40 minutes
or until the custard is set.
Serve hot, warm or at room temperature.

SERVES 6 – PER PORTION
213cals – 6g protein
15g total fat – 11g sat / 1g mono / 0.5g poly
16g carbohydrate of which 13g sugar
2g fibre
39mg sodium / 0.09g salt
33mg calcium

GOOD SOURCE OF:
Vitamin C

This above recipe was reprinted with permissions from Foods Matter (March 2009 issue), the magazine for food allergies and intolerances.