Passionfruit sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Orange juice |
| 3 | tablespoons | Sugar |
| 3 | ounces | Dried apricots, (15 apricots) |
| 1 | Passionfruit | |
| 1¼ | cup | Water |
Directions
Combine the first 3 ingredients in a small saucepan, and set aside.
Cut passionfruit in half crosswise; scoop out pulp and seeds. Using the back of a spoon, press the pulp through a sieve to remove the seeds.
Stir the passionfruit pulp into the apricot mixture, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Remove from heat, and let cool.
Place apricot mixture in food processor, and process until smooth. Add water, and process until well blended. Cover and chill. Yield: 1-½ cups (serving size: ¼ cup).
Per serving: 77 Calories; 0g Fat (1% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 4mg Sodium Recipe by: Cooking Light, October 1994, page 95 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.
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