Ingredients

1/2 cup sugar, plus 1/4 cup sugar
1/2 cup water
1 pear
1-cup passion fruit juice
1/2 cup orange juice

4 tablespoons butter, cut up
1 pint blueberries
2 kiwis, peeled and cut into 8 wedges
1/2-pint strawberries, green tops removed and cut up in 1-inch pieces
2 pears, cored and cut up in 1 inch pieces

Directions

A few hours before you serve the dish,
make the pear chip garnitures. In a small saucepan, over medium heat, stirring together water and 1/2 cup
sugar until sugar is completely dissolved. Slice the pear very thinly with a mandolin or a knife and dip in
simple syrup. Lay on a silpat and bake in a convection oven on low, 225 degrees F, until dry and crisp about

60 minutes. Keep in an airtight container.

Place the passion fruit juice, orange juice, and sugar in a saucepan and simmer it to reduce by 1/2. Remove it
from the heat and mount (whisk in) the cut up the cold butter a few pieces at a time. Keep warm while
preparing the fruit but not too hot or the sauce will break and the butter come out of suspension.

In red wine glasses or other large stemmed glasses, divide up the blueberries, kiwis, strawberries, and pears
evenly amongst 6 glasses. To serve drizzle them with the warm passion fruit butter sauce and place a pear chip
in the center.