For today's Coffee Hour, Sasha had requested "something with lots of berries," so I planned to make this. I got the raspberries a little too far in advance, though, so they were a little... mushy, and unusable.
Instead, I used 1 c. pomegranate seeds (from 1 medium pomegranate), and 1 cup thinly sliced strawberries to make the filling, and added the zest from one small lemon.
Also, because I couldn't help myself, I added a substantial amount of black pepper to the almond filling.
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