Recipe(tried): Passion Fruit Sauce

PASSION FRUIT SAUCE:

Try this easy sauce drizzled over boneless chicken breasts, turkey cutlets, pork medallions, or seafood. This is enough for two servings.

2 large passion fruit
1 1/2 tablespoons rum
1 tablespoon fresh lemon juice
2 teaspoons sugar
1/4 teaspoon cornstarch
1 tablespoon margarine or butter

Cut passion fruit into halves; scoop out seeds and pulp and place in a blender. Whirl a few seconds then strain through a sieve.* Combine puree with rum, lemon juice, sugar, and cornstarch; stir to mix well.

In a small saucepan, melt the margarine or butter. Pour in the passion fruit mixture and cook over medium heat, stirring until the sauce thickens slightly. Serve immediately over meat, poultry, or seafood.

Makes about 1/4 cup sauce, enough for topping two entrees.

*If you like an extra crunchy texture, there's no need to strain the seeds. Without straining, the sauce is studded with ground peppercorn-like bits. You might try this sauce first strained, adding a few of the ground seeds to sample.