Passion Fruit Sauce
Passionfruit (or "passion fruit" as they are more commonly called in Lion's Arch) are a relatively new addition to the human diet in Tyria. Although the Asura have harvested and enjoyed them for many years, they were relatively unknown outside of Ember Bay and parts of the Maguuma Jungle until a few years ago.
They are still something of an acquired taste as many people find the strong, acidic flavour overwhelming. The seeds, too, while perfectly edible, can be texturally... concerning for some.
I, personally, love the flavour and don't mind the seeds. But if you are bothered by the texture, then the seeds can be strained out and disposed of in most cases without any negative impact on the recipe. This will obviously reduce the total volume somewhat, but it's perfectly doable if you prefer a smooth result without the characteristic crunch to go with the passionfruit tang.
While I generally endeavour to be as authentic as possible in my recipe adaptations, I did take one small liberty in this case. Passionfruit do not grow in my home region of Terra, but they do grow quite well in other parts of the world. As I recently had the opportunity to visit one of these regions, I brought back some canned passionfruit pulp with me. This saved me the hassel and expense of trying to get fresh passionfruit here, BUT... the commercially produced pulp was already lightly sweetened. So, given that, I omitted the sugar from my preparation of the sauce today.
Since I don't expect everyone to have canned passionfruit pulp just lying around, I've written up the instructions on the assumption that you will be using fresh (or frozen). If you do have canned pulp, feel free to use that. Just check to see if it has sugar added first and either reduce or omit the added sugar in the recipe accordingly.
1 You may choose to use more or less sugar according to your taste. I prefer my sauce on the tarter side, so I generally use less sugar. But if you like a sweet sauce, you may want to err on the side of "more". Back
2 You may discard the pod, but vanilla beans are so expensive and the pods so fragrant that I hate to do so. I generally put the empty pods in my sugar bowl to infuse my sugar with a lovely vanilla scent and flavour. Alternatively, you can put them in a jar with a little strong alcohol to make your own, home-made vanilla essence. Either way, it's nice to get a bit more use out of the pods rather than just thowing them in the bin. Sometimes I even take the dessicated pods out of the sugar bowl and use them again to infuse sauces or custards while they cook. Back
3 If you'd like a thicker sauce, make a slurry of 1-2 tsp. of cornstarch mixed with 1 Tbsp. of water and stir it into the sauce. Back
They are still something of an acquired taste as many people find the strong, acidic flavour overwhelming. The seeds, too, while perfectly edible, can be texturally... concerning for some.
I, personally, love the flavour and don't mind the seeds. But if you are bothered by the texture, then the seeds can be strained out and disposed of in most cases without any negative impact on the recipe. This will obviously reduce the total volume somewhat, but it's perfectly doable if you prefer a smooth result without the characteristic crunch to go with the passionfruit tang.
While I generally endeavour to be as authentic as possible in my recipe adaptations, I did take one small liberty in this case. Passionfruit do not grow in my home region of Terra, but they do grow quite well in other parts of the world. As I recently had the opportunity to visit one of these regions, I brought back some canned passionfruit pulp with me. This saved me the hassel and expense of trying to get fresh passionfruit here, BUT... the commercially produced pulp was already lightly sweetened. So, given that, I omitted the sugar from my preparation of the sauce today.
Since I don't expect everyone to have canned passionfruit pulp just lying around, I've written up the instructions on the assumption that you will be using fresh (or frozen). If you do have canned pulp, feel free to use that. Just check to see if it has sugar added first and either reduce or omit the added sugar in the recipe accordingly.
Passion Fruit Sauce
Ingredients
- 1/2 vanilla bean
- 170-180g fresh or frozen passionfruit pulp
- 50g-100g sugar1
- 2 Tbsp. butter
Directions
- Slice the vanilla bean half open lengthwise and scrape out the seeds.
- Combine the vanilla seeds/paste, passionfruit pulp, and sugar and bring to a simmer over medium heat.2
- Simmer until sugar has completely dissolved and sauce has thickened slightly (~5 minutes).3
- Remove from heat and add the butter. Stir until butter is melted and fully incorporated. Sauce will thicken slightly as it cools.
1 You may choose to use more or less sugar according to your taste. I prefer my sauce on the tarter side, so I generally use less sugar. But if you like a sweet sauce, you may want to err on the side of "more". Back
2 You may discard the pod, but vanilla beans are so expensive and the pods so fragrant that I hate to do so. I generally put the empty pods in my sugar bowl to infuse my sugar with a lovely vanilla scent and flavour. Alternatively, you can put them in a jar with a little strong alcohol to make your own, home-made vanilla essence. Either way, it's nice to get a bit more use out of the pods rather than just thowing them in the bin. Sometimes I even take the dessicated pods out of the sugar bowl and use them again to infuse sauces or custards while they cook. Back
3 If you'd like a thicker sauce, make a slurry of 1-2 tsp. of cornstarch mixed with 1 Tbsp. of water and stir it into the sauce. Back
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