Lilikoi sauce

10 Servings

Ingredients

Quantity Ingredient
1¼ cup Passion fruit puree
⅓ cup Sugar
1 tablespoon Cornstarch

Directions

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 1½ 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.

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