Passion fruit is brightly colored yellow, sweet-tart tropical fruit that is quite nice with vanilla custard, panna cotta or a lemon mousse. The fruit is pulpy and full of seeds, however, so we like to use a passion fruit purée concentrate, like the one available at Perfect Purée, for this preparation, which is more syrup than sauce. The cognac is just a flavoring agent so mix it in after the syrup is prepared and cooled.

1½ cups (360 ml)

INGREDIENTS

• 1 cup (240 ml) water
• 2 cups (400 g) sugar
• ¼ cup (60 ml) passion fruit purée
• 1 tbsp (15 ml) cognac

PREPARATION

1. Combine the water and sugar in a small saucepan and bring to a simmer.
2. Whisk well to combine and dissolve the sugar.
3. Continue to simmer until the mixture is reduced to a thick syrup, about 26 to 28 minutes.
4. Stir in the passion fruit purée and cognac and remove from the heat.
5. Chill and store in a sealed container for up to 5 days.
6. Serve with vanilla custard, crème brûlée or coconut panna cotta.

Prep Time: 5 minutes Cook Time: 30 minutes