Zespri® SunGold Kiwifruit torrija with a citrus and cinnamon syrup

​Required time 1 hour

Serves 4



  • 500ml full fat cow’s milk
  • Rind of 1/3 of a lemon
  • Rind of 1/3 of an orange
  • ½ cinnamon stick
  • 160g condensed milk
  • ½ loaf of brioche
  • 2 eggs
  • Olive oil
  • Sugar
  • Ground cinnamon


  • 2 Zespri® SunGold Kiwifruit
  • 100g mineral water
  • 100g sugar
  • Rind of 1 lime
  • 1/3 cinnamon stick


  1. Infuse the milk with the citrus rinds and the cinnamon stick for 10 minutes at 80º C in a covered saucepan. Add the condensed milk and let cool. Strain and set aside.
  2. Slice the brioche and soak with the infused milk mixture in a deep tray. Turn the slices every 5 minutes so that the brioche is soaked through to the core.
  3. In the meantime, heat the water with the sugar, the lime rind and the cinnamon in a small saucepan. Turn off when it reaches boiling point. Carefully peel the kiwifruit and place them in the syrup. Simmer over a low heat for 3 minutes and then let cool.
  4. Gently drain the excess milk from the brioche, taking care not to damage the slices. Carefully coat each slice with beaten egg and, one by one, fry on both sides in a large pan in a generous amount of olive oil. Once browned, remove and place on kitchen towel. Sprinkle with sugar and ground cinnamon.
  5. Cut the kiwifruit in half and then into half moon shapes.
  6. Serve the torrijas crowned with the kiwifruit.


Leaving the kiwifruit to marinate in the syrup overnight in the fridge will give them a much more flavourful taste. You can flavour the syrup with your choice of ingredients: vanilla, cardamom, curry and aniseed are just some suggestions.



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