Passion fruit and cognac syrup
Passion fruit and cognac syrup
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.
Ingrediënten
MAKES: 360 ml
- 240 mlwater
- 2 cups 400 g sugar
- 60 ml passion fruit purée
- 15 ml cognac
Instructies
- Combine the water and sugar in a small saucepan and bring to a simmer.
- Whisk well to combine and dissolve the sugar.
- Continue to simmer until the mixture is reduced to a thick syrup, about 26 to 28 minutes.
- Stir in the passion fruit purée and cognac and remove from the heat.
- Chill and store in a sealed container for up to 5 days.
- Serve with vanilla custard, crème brûlée or coconut panna cotta.
