My husband, Bruce, is teaching a food photography class and I am helping with the food styling. Lots of yummy stuff is in season right about now. We did a fruit still life and I was left with many leftovers and some time to turn them into something canna-worthy for my happy followers. I decided to bake the fruit with medicated granola, and let me say that this is one awesome dessert.
My favorites are the peaches and pears, but honestly they all taste great. A scoop of ice cream on top would be a good way to go. Maybe cardamom ice cream if you can find it. Vanilla will work too.
The canna-coconut oil was made with the strain Lemon Haze (check the Cannabist’s review for Super Lemon Haze here). This sativa smelled so great while making the oil, and it smokes really well. I have found it to be a great strain for writing, as well as — believe it or not — vacuuming! Sad, right? No, not at all. I went on a cleaning spree last night and me and my Dyson spent a glorious half-hour together, singing and being wonderfully high. Any strain that makes cleaning fun will be a regular in my medicated kitchen.
Baked seasonal fruit dessert
Serves 4, two halves per serving
4 pieces fruit (pears, peaches, apricots, your choice)
2 tablespoons canna-coconut oil
⅔ cup granola
¼ cup shredded coconut
2 tablespoons dried cranberries
8 teaspoons jam or orange marmalade
Heat oven to 375 degrees
1. Place the fruit on your work surface and cut in half. Using a spoon, scoop out the seeds or remove the pits. Sprinkle with the lemon juice to prevent browning.
2. In a small saucepan heat the canna-coconut oil. Add the granola and the coconut and sauté for 3-4 minutes, stirring to distribute the oil throughout the filling.
3. Fill each cavity in the fruit with the medicated granola. Top each granola-filled fruit with some cranberries and a teaspoon of orange marmalade or jam of your choice.
4. Bake until tender, about 20 minutes. Serve drizzled with maple syrup.