 | Passion Fruit SauceThe Culinary Institute of America® Flavor Summit, April 2009 |
| • | 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1/4 cup vinegar |
| • | 3 cup sugar |
| • | 1 garlic clove, crushed |
| • | Salt, to taste |
| Method: | |
| 1. | Place the Passion Fruit Concentrate, vinegar, sugar, and garlic in a saucepan and bring it to a boil. Boil for 5 minutes, until sauce reduces and thickens. |
| 2. | Remove from heat and season with salt to taste. Store sauce in refrigerator for 1 to 2 weeks. |