1 1/4 cup passion fruit puree
1/3 cup sugar
1 tbsp cornstarch
Directions
1. To make passion fruit puree, cut 24 passion fruit (about 2 pounds
total) in half; scoop pulp and seeds into a fine strainer over a
bowl. Rub firmly to remove all pulp from seeds; discard seeds. (For
frozen puree, call Gourmet France, Inc., at 818-768-4300; cost is
about $12 for 2 pounds, plus shipping.)
2. In a 1 to 1 1/2 quart pan, mix sugar and cornstarch; add puree.
Stir over medium-high eat until boiling, 4-5 minutes. Let cool; stir
occasionally. If made ahead, chill airtight up to 1 day.
Servings: 10 servings
Lilikoi Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
We can read the history of meal recipes far back into the far past, at least as far into history as ancient Egypt, and potentially, even further back. Having said that, these, ancient records were just simple hieroglyphic or cunieform instructions for preparing food.
Later on, in Roman times around 25BC a roman called Apicius created some documents detailing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into starters, main course and dessert, a very modern way of dining. Aspicius informs us how the cooks of his times made use of a wide range of aromatic flavors, including many that are still in use today such as thyme, mint and dill. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new culinary innovations was responsible for an increase in recipe publications, most of which are now in academic collections. By the advent of the twentieth century, cookbooks are in great demand, mostly as a result of more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Lilikoi Sauce recipe.
