Recipe courtesy of Gale Gand
Blueberries and Kiwi with Passion Fruit Butter
- Yield: 20 pear chips, 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 52
- Dietary Fiber
- 5
- Sugar
- 42
- Protein
- 2
- Cholesterol
- 20
- Sodium
- 7
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
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.