How to Finish Adding a Kiwi Cheesecake Topping

Video Transcript

Okay, I have my kiwi on the stove on medium heat. We're not trying to zap the poor suckers to death. All we want to do is the sugar to draw the juices for the kiwi to make a nice little syrup. It's not going to be overly syrupy and we only added about a third of a cup of sugar. I meant to do half or less, I did do less, I did a third a cup. It pretty much was enough to cover every piece. The heat just speeds the process along. I could have just put sugar over this kiwi and set it aside twenty to twenty five minutes and it would have emacerated all on its own. That's what it's called when it pulls the juices out. But putting it on the heat kind of speeds the process a little bit. You just want to be careful. The kiwi is a very fragile fruit, pretty delicate. But there are already some juices forming in the bottom here, in the bottom of the pan. I'm gonna let it set here maybe not more than five more minutes. A little bit of skin there, the kiwi, not mine there. That would be disgusting. Let it sit here, you know, about three to five more minutes, full of juices, and it will continue to emacerate and get juicier. And again, not overly syrupy, just right.

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