INGREDIENTS

INSTRUCTIONS

LILIKOI SAUCE
STRAWBERRY SAUCE
1. In a blender, whirl 1/4 cup nuts until ground; scrape into an 8" cake
pan with removable rim. Add cracker crumbs, butter, and 1 tablespoon sugar;
mix and press over pan bottom.
2. Chop remaining nuts. In a bowl, beat smoothly with a mixer the remaining
sugar, cream cheese, yolks, liqueur, and vanilla; scrape bowl as needed.
Mix in chopped nuts.
3. Spread batter onto crust in pan. Bake in 325'F. oven until cake jiggles
only slightly when gently shaken, about 40 minutes. Let cool on a rack,
then cover and chill until cold, at least 2 hours or up 1 day.
4. Run a knife between cake and rim; remove rim. Spoon 2 tablespoons
lilikoi sauce ont each dessert plate; spoon strawberry sauce in dots onto
lilikoi sauce. Pull a knife tip through dots to make designs. Set cake
wedges on plates; garnish with cream, berries, and mint.
*** LILIKOI SAUCE ***
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.
*** STRAWBERRY SAUCE ***
In a blender, smoothly puree strawberries. Rub through a fine strainer into
a bowl; discard seeds. If made ahead, chill airtight up to 1 day; stir to
use.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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