Passionfruit - Recipes

for more exotic passionfruit recipes view : "Passionfruit recipes"

Baked Chicken and Bananas with Parsnip and Coriander Quinoa
with a Tangy Passionfruit Glaze

2 servings

2 chicken breasts
2 Tbsp olive oil
ground pepper
l/2 cup quinoa
1 large parsnip (cooked in microwave or boiled)
1/2 Tbsp chopped coriander
1/2 tsp salt
1 Tbsp butter
3 passionfruit
1 Tbsp grated root ginger
3 Tbsp castor sugar
1 Tbsp white wine vinegar
1/2 cup warm water
1 large banana

Method

Preheat the oven to 200C.
Remove skin from chicken. Rub chicken with half the oil and ground pepper.
Grill or bake for approximately 7 minutes each side. In a medium-sized saucepan bring to the boil 1 cup of water and quinoa.
Simmer for about 20 minutes or until cooked.
In a food processor, process parsnip and coriander, salt and butter. Stir through quinoa, put aside
reheat just before serving. Remove pulp from the passionfruit. Mix all the glaze ingredients together in a small saucepan. Bring to the boil and simmer for 5 minutes.
Slice the banana lengthwise. Heat the remaining oil in a frying pan, add banana and cook quickly on both sides until golden brown.

To serve: Mould the heated quinoa in a 1/4 cup capacity measure and turn out on to plate. Slice chicken length wise to form thin strips, place on plate, alternating with the banana slices.
Spoon passionfruit glaze over chicken and bananas. Garnish with a sprig of parsley.

Passionfruit Islands with Banana Mango cream

3 egg whites
1/2 cup castor sugar
1/2 cup passionfruit pulp
1 small over-ripe banana
1 small mango
3/4 cup milk
2 egg yolks
1/4 cup castor sugar, extra

Toffee

1/4 cup sugar
1/4 cup corn syrup

Beat egg whites in small bowl with electric mixer until soft peaks form gradually add sugar, beat until dissolved; gently fold in passionfruit pulp.
Bring large frying pan of water to boil, reduce heat until water is simmering. Mould passionfruit mixture into egg shapes using two dessertspoons Drop shapes into simmering water poach on one side for about a minute gently turn with slotted spoon, poach another minute. Remove the "islands" from water with slotted spoon, drain or-absorbent paper; cool. Continue poaching with remaining mixture.
Mash banana with fork; you need 2 tablespoons banana. Puree flesh of mango; you need 1/2 cup puree.
Bring milk to the boil in saucepan remove from heat. Beat egg yolks and extra sugar in small bowl with electric mixer until thick and creamy. Gradually stir egg yolk mixture into hot milk. Stir constantly over heat, without boiling until mixture thickens slightly. Remove from heat, stir in banana and mango.
Pour into serving dish, top with islands, decorate with toffee.

Toffee

: Stir sugar and corn syrup in saucepan over heat, without boiling until sugar dissolves. Boil rapidly, uncovered, without stirring, until mixture turns a light golden brown; remove from heat, allow bubbles to subside.
Dip two teaspoons back to back into toffee and pull toffee into thin strands.
Serves 6.

Passionfruit Slice

180 g butter, chopped
3/4 cup caster
1 teaspoon vanilla essence
1/2 cup plain flour
1 cup self-raising flour
1/3 cup passionfruit pulp
2 eggs

Passionfruit Frosting

180 g butter, chopped
1 cup icing sugar
1/4 cup passionfruit pulp

Makes 16
PREHEAT oven to moderate 180 degrees C. Brush deep 20 cm square tin with oil. Line with grease proof paper extending over 2 sides; grease paper.
BEAT butter, sugar, eggs and vanilla essence in a small bowl with electric beaters until light and creamy. Transfer to a large bowl.
SIFT flours into mixture and add passionfruit. Mix until just combined. Spoon into prepared tin and spread evenly.
BAKE for 35 minutes or until pale, golden brown. Leave in tin for 10 minutes before turning out on to rack to cool. Spread with Passion frosting.
TO MAKE Passionfruit Frosting, beat butter, icing sugar and passionfruit pulp with electric beater until light and creamy.
N0TE: Slice is best eaten on the day it is made. If using fresh passionfruit pulp, you will probably need about 8 medium-sized passionfruit.

Poached Pears with Passionfruit Sauce, Boysenberry Coulis, Creme Chantilly, and Peanut Praline

Poached pears

2 medium peeled and pears, cored
1 1/2 cup white wine
11/2 cup red wine
2 cinnamon sticks
4 tsp lemon juice
1 cup sugar

Boysenberry coulis

1/2 cup boysenberries or raspberries (fresh or frozen)
1/4 cup sugar
150 mls water
2 tsp lemon juice

Peanut praline

10 g peeled roasted peanuts
50 g brown sugar

Passionfruit sauce

3 whole passionfruit pulped
100 ml coconut milk or cream
50 mls evaporated milk
1/4 cup sugar
1/2 tsp lemon zest
lOO mls water

Cr`eme chantilly

150 ml cream
1/4 tsp vanilla essence
1/4 cup icing sugar

Garnish

3 - 4 whole boysenberries or raspberries
chocolate shapes

Method:

Place one pear in a thick-bottom pot with white wine, a cinnamon stick, 2 tsp lemon juice and 1/2 cup sugar. Repeat the same for the other pear using red wine. Bring the ingredients to the boil then simmer until the pears are soft. Test by piercing with a skewer.
When cooked, transfer the pears with their cooking liquid into bowls and chill in the refrigerator.
Place all the passionfruit sauce ingredients into a thick-bottom pot. simmer for approx. 3 - 5 minutes. Remove from heat and leave to cool.
Bring it to boil; then
Place all the coulis ingredients into the pot; bring them to the boil then simmer for approx. 3 - 5 minutes. Pour mixture into a blender and puree. Transfer mixture to a bowl and chill in the refrigerator.
Place all the cr?eme chantilly ingredients in a bowl and whip until thick.
Place all the praline ingredients in a blender and blend until a sandy texture.
To serve: Pour enough passionfruit sauce on to a shallow dish to cover the bottom evenly. Arrange red and white pears alternately on top of the sauce in a fan shape. Place dots of coulis on top of the sauce which surrounds the pears. Add a blob of cr?eme chantilly at the point of the fan. Sprinkle with the peanut praline. Garnish with berries and chocolate shapes if desired.

Makes 2 servings

Savoury Passionfruit Pizza

Serves 3

Base

150 ml warm water
1 Tbsp sugar
11/2 tsp dried yeast
1 Thsp olive oil
1/2 cup self raising flour
1 cup plain flour
1/2 tsp salt

Topping

1 chicken breast
1 Tbsp	olive oil
2 bacon rashers
1/4 medium red onion
50 g cream cheese
2 button mushrooms
100 g edam cheese
6 - 8 passionfruit (depending on size)
freshly ground black pepper
fennel to garnish (optional)

Method:

Mix the water and sugar until the sugar dissolves. Check that the water is lukewarm then add the yeast. Leave at least 5 minutes or until the yeast bubbles. Combine the oil, flours and salt in a bowl. Stir in the bubbling yeast mixture, and mix well. Add extra flour if necessary, to make the dough firm enough to turn on to a well floured board. Knead until smooth. Split into 3 - 4 balls. Roll into small rounds about 1/2 cm thick. Leave to stand while preparing the topping.

Preheat the oven to 1800C. Remove excess fat and skin from the chicken breasts and cut into pieces approx. 1 cm cubed. Heat a frypan to a medium temperature with the olive oil. Cook the chicken until tender.
Remove the rind from the bacon and discard. Cut bacon into 1 - 2 cm pieces. Thinly slice the onion lengthwise.
Thinly slice the cream cheese. Grate the edam cheese.
Scoop the pulp from the passionfruit. Divide evenly between the pizzas and spread over the small rounds.
Evenly divide the chicken, bacon and cream cheese, and put on pizzas.
Next divide edam cheese and add to pizza. Place sliced onion and mushroom on top and finish with ground black pepper to taste.
Cook for 20 - 25 minutes or until the base browns and the cheese is golden Garnish with fennel.