A comment from Footloose on my previous post on passion fruit sent me straight into the kitchen to experiment with the remaining fruit. After a day under the glass cloche, which kind of moistened up overnight, the fruit seemed riper and perhaps less tart (actually, it wasn’t) so I decided to try and make a simple passion fruit coulis. I used roughly 1.25 cups of passion fruit pulp and about 1 cup of sugar and placed this over medium heat for some 8-10 minutes until the sugar was dissolved and some of the liquid evaporated. A quick taste confirmed it was the desired consistency but it was still surprisingly tart, albeit intensely fragrant and quite flavorful.
I put some in a gravy boat for a photo or two as as it started to cool it’s surface started to form a thin crust… You could tell this would be brilliant spooned over vanilla ice cream, or crumbled meringues with cream. But we didn’t have any in the house, and I am trying to stick to a diet. But I did bottle up some of the “sauce” and will refrigerate it until I do get some vanilla ice cream.
The portion in the gravy boat, I decided to dump into a glass pitcher, add some cold water, stir it well and added lots of ice cubes. It was delicious! Tart, flavorful and just sweet enough to make a refreshing drink. It would have been better had I used sparkling water, and will keep that in mind for future reference. I wonder if this coulis will freeze well at all, so I can stock some up for the holidays while passion fruit is in season…