Passion fruit caramel

 

500g        sucrose

100g        water

1000g      passion fruit puree heated above 150 degrees F

 

  1. 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.
  2. Continue cooking, washing the sides of the pot as needed with a moist pastry brush, until the sugar reaches a medium amber color.
  3. When the correct color is reached, add the warm passion fruit puree bit by bit, whisking until even between additions.
  4. Transfer passion fruit caramel to delis for storage in the low boy.

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