Passion-fruit Reduction
Looking for a bit of sunshine to drizzle on top of your cakes, dessert or breakfast? Look no further than this Passion-fruit Reduction. It is fresh, sweet but tangy and crunchy, adding a depth of flavour, colour and texture to your dishes.
How to make Passion-fruit Reduction
This is a simple 3-ingredient recipe. Halve a few passion-fruits, extract their pulps into a saucepan, add sugar and some lime juice and cook on medium heat for about 15 mins stirring occasionally until the sugar dissolves and the sauce begins to thicken. Done! If you need it more thicker, stir in some cornstarch slurry and take it off the heat. Allow to cool to room temperature and then refrigerate for atleast an hour before serving.
Passion-fruit Reduction
Equipment
- 1 Saucepan
Ingredients
- 10 Passion Fruit, halve and extract the pulp
- ⅓ cup Sugar
- ½ Lime, juiced
Instructions
- Take the Passion-fruit pulp, sugar and lime juice in a saucepan and cook for about 15 mins on medium heat, stirring occasionally until the sugar dissolves and the sauce begins to thicken (see notes)
- Adjust the sugar if needed, cook till it dissolves and take it off the heat (see notes)
- Allow it to cool to room temperature and then refrigerate for atleast an hour before serving.
Notes
- The cooking time will vary based on the amount of liquid in the pulp and the consistency you are looking for
- If you desire a thicker consistency, dissolve 1 tsp of cornstarch in about 1 tbsp of water and stir it into the sauce until well incorporated and take the saucepan off the heat once the sauce gets a bit thicker.
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