250gr (9 oz)Passion Fruit pulpabout 10 to 12 medium size passion fruits
80gr (1/3 cup)Caster Sugaror fine white granulated sugar
1/2tablespoonLemon Juice
1/2tablespoonCornstarchoptional, with 1 tablespoon water
Instructions
Slice the passion fruits in half and scoop out the flesh into a small saucepan. Mix in the Sugar and Lemon Juice.
Place on the stove on low to medium heat and leave to simmer for 10 to 15 minutes (see note 1), or until the sugar has dissolved and the juices have thickened. Occasionally stir to make sure the fruits don't burn. Taste and adjust the quantity of sugar if required (see note 2).
Optionally for a thicker coulis: while the coulis is cooking, whisk the cornstarch with one tablespoon of cold water in a small bowl. Pour into the saucepan when the coulis is almost ready. Whisk well to incorporate, then decrease to a low heat and continuously whisk until the sauce has thickened.
Leave to cool down for about 30 minutes, then transfer into an airtight jar or sealed container and place in the fridge to cool down completely - about 1,5 to 2 hours.
Notes
Ingredients Notes:
Sugar: you might need more sugar if the passion fruits you are using are very tangy. Once the coulis is cooked, taste and adjust the level of sweetness to your liking if required.
Cornstarch: this optional ingredient is only used to thicken the sauce if you plan on using it on a dish that requires it to be thicker. Make sure to mix the cornstarch with water first to dilute it before adding it to the warm sauce, or it won't mix properly and you will get lumps.
Instruction Notes:
The exact cooking time will depend on how much liquid the passion fruits contain ant the texture you are after.
Some passion fruits are sweeter than others, and some are something quite tangy. I recommend tasting and adjusting the sugar quantities to suit your taste if needed.