Saturday, January 28, 2006

Passion Fruit and Ginger Sauce Recipe

Ingredients:
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

Directions:
MAKE AHEAD:
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.
MAKES 3/4 CUP
NOTE Passion fruit juice is available in the freezer section of most
Latin markets.

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