Passionfruit Coulis Recipes

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PASSIONFRUIT COULIS



Passionfruit Coulis image

I found this recipe method in an email from Sara Lee. I have not tried it yet, but did not want to lose it.

Provided by rohanlori

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 2

1 cup fresh passion fruit (about 5 passionfruit cut in half, pulp and juice scooped out)
1 cup sugar

Steps:

  • In a medium saucepan, combine the passion fruit pulp/juice and sugar.
  • Bring to a boil over medium-high heat, simmer for 3-5 minutes.
  • Strain if you prefer smooth texture and without seeds (not recommended), set aside to cool.
  • Store in a sealed container in the refrigerator.

Nutrition Facts : Calories 250.7, Fat 0.4, Sodium 16.5, Carbohydrate 63.8, Fiber 6.1, Sugar 56.6, Protein 1.3

EASY BLUEBERRY COULIS



Easy Blueberry Coulis image

Traditionally coulis is simmered in its own juices to thicken, but I wanted to speed up the process and went with cornstarch. The Grand Marnier® adds just a hint of orange flavor. This is great with cheesecake, drizzled over yogurt, or ice cream.

Provided by Bren

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 cups frozen blueberries, thawed
2 tablespoons white sugar
1 teaspoon freshly squeezed lemon juice
1 lemon, zested
1 tablespoon water
½ tablespoon cornstarch
2 teaspoons brandy-based orange liqueur (such as Grand Marnier®)

Steps:

  • Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
  • Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
  • Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 36 g, Fat 1 g, Fiber 4.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 27.7 g

KEY LIME PIE WITH PASSION FRUIT COULIS AND HUCKLEBERRY COMPOTE



Key Lime Pie with Passion Fruit Coulis and Huckleberry Compote image

Provided by Hedy Goldsmith

Categories     Milk/Cream     Berry     Egg     Fruit     Dessert     Bake     Lime     Summer     Chill     Passion Fruit     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 19

Compote
16 ounces fresh wild huckleberries or wild Maine blueberries or one 15- to 16-ounce package frozen wild blueberries
1/2 cup sugar
1 vanilla bean, split lengthwise
Coulis
3/4 cup frozen passion fruit puree,* thawed
1/2 cup sugar
1/2 vanilla bean, split lengthwise
Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup fresh Key lime juice or regular lime juice
Whipped cream
*Available at some specialty foods stores and online from lepicerie.com or amazon.com.

Steps:

  • For compote:
  • Combine huckleberries and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Discard vanilla bean before serving.
  • For coulis:
  • Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before using.
  • For crust:
  • Preheat oven to 350°F. Combine cracker crumbs, sugar, and salt in medium bowl. Add butter and stir until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until set and lightly browned, about 10 minutes. Cool crust completely. Maintain oven temperature.
  • For filling:
  • Whisk sweetened condensed milk and egg yolks in medium bowl to blend. Add lime juice and whisk until blended. Pour filling into cooled crust. Bake pie until filling is set, about 18 minutes. Transfer to rack and cool to room temperature. Cover and refrigerate pie overnight.
  • Cut pie into wedges. Spoon huckleberry compote on top. Garnish with dollop of whipped cream. Drizzle passion fruit coulis around and serve.

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