Recipe - Lilikoi Sauce

1 One fourth cup Passion fruit puree
1/3 cup Sugar
1 tablespoon Cornstarch

1. To make passion fruit puree, cut 24 passion fruit (about 2 pounds total)
in half; scoop pulp and seeds into a fine strainer over a bowl. Rub firmly
to remove all pulp from seeds; discard seeds. (For frozen puree, call
Gourmet France, Inc., at 8187684300; cost is about $12 for 2 pounds, plus
shipping.)
2. In a 1 to 1 One half quart pan, mix sugar and cornstarch; add puree. Stir
over mediumhigh eat until boiling, 45 minutes. Let cool; stir
occasionally. If made ahead, chill airtight up to 1 day.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini