1000g passion fruit puree heated above 150 degrees F
- Place sucrose and water in a medium sized pot, and place over high heat. Cook until the water begins to boil, whisking only until the syrup is clear.
- Continue cooking, washing the sides of the pot as needed with a moist pastry brush, until the sugar reaches a medium amber color.
- When the correct color is reached, add the warm passion fruit puree bit by bit, whisking until even between additions.
- Transfer passion fruit caramel to delis for storage in the low boy.