Fruit Pizza with Orange Curd – a bergamont inspired treat

Fruit Pizza with Orange Curd

Bergamont oranges are beautiful little oranges with an interesting shape – they tend to be pear shaped or round with “nipples” on the end.  They are quite sour but can be a delicious enhancement to any recipe.  Bergamot oranges are most famous for their use as a flavoring in Earl Grey tea.

As always, choose organic ingredients whenever possible, especially for the fruits in this fruit pizza.

INGREDIENTS

• 2 eggs
• 1 tablespoon fresh grated orange peel
• 1/2 cup sugar
• 1/2 cup orange juice
• 2 tablespoons butter
• 1 peach – sliced
• 5 figs – sliced
• ¼ cup currants (dried or fresh)
• 1 cup fresh raspberries
• 1 tablespoon sugar
• Fresh bergamot orange peel twists or gratings
• 1/2 cup butter (one stick) – softened
• 3 cups graham cracker crumbs
• 1 tablespoon dried grated orange peel

TO MAKE THE ORANGE CURD

In a bowl, beat 2 eggs then pour into a medium sized saucepan with 1 tablespoon fresh grated orange peel and ½ cup sugar.  Stir rapidly over medium heat for 3 minutes.  Add ½ cup fresh orange juice and 2 tablespoons butter and cook about 3-5 minutes more, stirring frequently.  Pour into a bowl and allow to cool.

TO MAKE THE GRAHAM CRACKER CRUST

Stir together ½ cup of butter, 3 cups of graham cracker crumbs and 1 tablespoon of dried grated orange peel.  Press onto a pizza stone or into a shallow pie pan.  Bake at 425 for 5 minutes before topping.

TO ASSEMBLE THE PIZZA

Spread the orange curd evenly over the crust.  Top with decoratively placed peach and fig slices, currants and raspberries.  Sprinkle evenly with remaining sugar and bergamot orange peel then place under the broiler for 5 minutes.

Enjoy with a cup of Earl Grey (bergamot flavored!) tea.

For more recipes, visit www.SaraSnow.com

 

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