Pareve Passion Fruit/Passiflora Recipes for Rosh Hashanah?
- almond tree Sep 1, 2013 09:00 PM
Somebody gave me a large container of passion fruit for the RH shehechiyanu. I find the raw unadorned fruit too sour and would like to make it into an EASY pareve dessert or side. Any ideas?
re: almond tree
My recipe for all the fruit sorbets I make is basically the same:
2 cups of the fruit puree (or even juice, like grapefruit juice), 1 cup water, and 1 cup sugar. Mix together and process in the ice cream maker. I imagine you could just freeze it in a shallow pan, and, as you said, beat it several times during the freezing process. I happen not to like passionfruit, by my husband does, and he says this is one of my best sorbets. (Though my kiwi-lime is his absolute favorite.)
Re: your temps in the 30s. I hope people realize you are talking Celsius; most of us in the US are probably thinking temps in the 30s would be pretty chilly!
Well, I put together the making of a passionfruit sorbet, using the various suggestions here. Had hoped to do before Erev RH but didn't work out that way.
Getting the pulp was something of a potchkerei and from 10 fruits, I ended up with a scant cup, which seemed to be mostly seeds. Blended the mixture -- seeds didn't get chopped up Finally took out about 2/3 of the seeds with my fingers and put the whole thing in the freezer. (Of course I couldn't taste it to check the amount of sugar, otherwise it wouldn't be a shehechiyanu for me.)
The sorbet was excellent, very clean tasting and refreshing among all the heavy holiday food.
I used queenscook's proportions (thank you) & then simply beat the mixture with a fork several times during the freezing process. Very smooth texture, though it would have been even better had I removed *all* the seeds.
Now I want to try it using different fruits. Maybe fig or persimmon?