I’ve decided my favourite flower { today } is the peony…

their palest tint of blush pink and muted white is so delicate.

It’s also their sweet, fluted ruffles..

and clusters of buttery petals that draw you in.

Their scent is indescribable.. of all the flowers in my garden, these peppery lovelies smell of spring and the earth in my garden.

That’s it.. I shall have to write a poem about these little beauties!

These are not from my garden, we’re a long way from having them bloom.. my local florist said she knew I’d take some of these home the minute I saw them.

She was right.

♥

I spent the morning in my kitchen working on a new Byblos Naan recipe using little mini naan breads. What a colorful rainbow burst of spring berries to enjoy in my kitchen this morning!

At first I thought of baking them somehow, but

decided that keeping the berries in their raw state would allow their natural flavours to sing.

I decided to include the added bite of citrus from a splash of cointreau { or Grande Marnier would work } .

That turned out to have been a very good decision.

I happened to see a Glazed Strawberry Pie on a magazine cover when shopping for ingredients, so that helped me work out the final touch for my recipe.

I loved the addition of a { Bon Maman } Redcurrent Jelly glaze made by whisking spoonfuls together with a little more Cointreau.

I cut the strawberry hulls out and sliced them horizontally to create hearts around the edges.

{ you know I have a thing for hearts }

♥

In the center is a jumble of blackberries and blueberries. Some of the blackberries were so massive I had to cut them half.

Summer Fruit Pizza

 

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Author: Barbara Bamber

Serves: 4

Ingredients

• 2 packages (90g x 2) Byblos Mini-Naan Bread (4 in total)
• 1 250g package Cream Cheese, softened
• 2/3 cup confectioner's (icing) sugar
• 1-2 tsp cointreau
• 1 tsp orange extract
• 1 carton each mixed berries, such as strawberries, blackberries and blueberries
• Glaze:
• 1/2 cup redcurrent jelly
• approx 1/4 tsp cointreau

Instructions

1. In a mixing bowl fitted with a paddle attachment, blend the softened cream cheese together with the icing sugar until smooth and fluffy. Add the cointreau and orange extract, adding more or less to taste.
2. Prepare the fruit by rinsing and patting dry. Then cut to remove the hull of the strawberries and slicing horizontally to create a heart shape.
3. Spread the cream cheese filling over the four Naan bread. Then arrange the fruit around the top. I alternated the strawberry hearts up then down and also angled them to stick out a bit.
4. In a small bowl, whisk together the redcurrent jelly then add only enough cointreau to get a thin glaze consistency. Using a pastry brush, dot and brush the glaze over top of the fruit.
5. Serve within an hour or two to prevent the crust from getting soggy.

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