Saturday, January 28, 2006

Passion Fruit and Ginger Sauce Recipe

Intensely perfumed, and with a hint of guava and jasmine, passion fruit
juice is a signature ingredient of the American tropics. Its lush
flavor is lovely in sauces for pork and grilled or pan-seared fish,
shrimp and scallops.

1 cup passion fruit juice (see Note) or unsweetened pineapple juice
3 tablespoons sugar
3 large garlic cloves, smashed
1 1/2 teaspoons finely grated fresh ginger
1/2 habanero chile or 1 whole jalapeo seeded and coarsely chopped
1 1/2 tablespoons snipped fresh chives
1 1/2 tablespoons minced red bell pepper
1 1/2 tablespoons cider vinegar
Pinch of ground cumin
Salt and freshly ground pepper

The sauce can be refrigerated for up to 3 days.

In a small saucepan, combine the passion fruit or pineapple juice with
the sugar and bring to a boil over high heat. Reduce the heat to
moderate and simmer until the juice is reduced by half and thickened
slightly, about 15 minutes. Transfer to a blender or food processor and
let cool slightly. Add the garlic, ginger and habanero chile and blend
until smooth, about 30 seconds. Transfer the sauce to a medium bowl and
stir in the chives, red bell pepper, vinegar and cumin. Season the
passion fruit sauce with salt and pepper and let cool completely.
NOTE Passion fruit juice is available in the freezer section of most
Latin markets.


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