CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits |
|
Desserts, Sauces |
10 |
Servings |
INGREDIENTS
1 1/4 |
c |
Passion fruit puree |
1/3 |
c |
Sugar |
1 |
tb |
Cornstarch |
INSTRUCTIONS
1. To make passion fruit puree, cut 24 passion fruit (about 2 pounds total)
in half; scoop pulp and seeds into a fine strainer over a bowl. Rub firmly
to remove all pulp from seeds; discard seeds. (For frozen puree, call
Gourmet France, Inc., at 818-768-4300; cost is about $12 for 2 pounds, plus
shipping.)
2. In a 1 to 1 1/2 quart pan, mix sugar and cornstarch; add puree. Stir
over medium-high eat until boiling, 4-5 minutes. Let cool; stir
occasionally. If made ahead, chill airtight up to 1 day.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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