Blueberries and Kiwi with Passion Fruit Butter

Total Time:
1 hr 30 min
20 min
1 hr 10 min

20 pear chips, 6 servings

  • 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
  • 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 ef="" class="crosslink" debug="903 915">fruit butter sauce and place a pear chip in the center.

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