This accompanies KALUA PIG. (Not the beverage)
http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183...760067704#8760067704
Rita
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PASSION FRUIT APPLESAUCE
Makes about 5 cups. Applesauce is the traditional accompaniment to pork in many parts of the United States. Hawaiian mega-chef Roy Yamaguchi puts a tropical spin on his applesauce by adding a perfumed shot of passion fruit. The acidity of the passion fruit makes this the perfect foil for Kalua Pig.
6 apples (any variety you fancy; about 3 pounds), peeled, quartered, and cored
3/4 cup strained passion fruit juice, pulp, or nectar (see Note)
1/2 vanilla bean, split
2 slices peeled fresh ginger (each 1/4 inch thick), gently crushed with the side of a cleaver
1/2 cup mirin (sweet rice wine)
3 tablespoons honey, or more to taste
1. Place the apples, passion fruit juice, vanilla bean, ginger, mirin, and honey in a heavy nonreactive saucepan over medium heat. Cover the saucepan and cook until the apples are very soft, 10 to 15 minutes. Lower the heat if the apple mixture starts to boil over. Remove the saucepan from the heat and fish out and discard the vanilla bean and ginger slices.
2. Transfer the apple mixture to a food processor and purée to a smooth sauce. Taste for sweetness, adding more honey as neces-sary.
NOTE: If you can find fresh passion fruit, you’ll need 12 to 16 to make 3/4 cup of pulp. Cut the fruit in half, scrape out the pulp, and press it through a strainer with the back of a wooden spoon.
Source: Raichlen, Steven. “BBQ USA” © 2003 Workman Publishing, ISBN 0-7611-2015-7 (page 254)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183...760067704#8760067704
Rita
~~~~~~~~~~~~~~~~~~~~~~~
PASSION FRUIT APPLESAUCE
Makes about 5 cups. Applesauce is the traditional accompaniment to pork in many parts of the United States. Hawaiian mega-chef Roy Yamaguchi puts a tropical spin on his applesauce by adding a perfumed shot of passion fruit. The acidity of the passion fruit makes this the perfect foil for Kalua Pig.
6 apples (any variety you fancy; about 3 pounds), peeled, quartered, and cored
3/4 cup strained passion fruit juice, pulp, or nectar (see Note)
1/2 vanilla bean, split
2 slices peeled fresh ginger (each 1/4 inch thick), gently crushed with the side of a cleaver
1/2 cup mirin (sweet rice wine)
3 tablespoons honey, or more to taste
1. Place the apples, passion fruit juice, vanilla bean, ginger, mirin, and honey in a heavy nonreactive saucepan over medium heat. Cover the saucepan and cook until the apples are very soft, 10 to 15 minutes. Lower the heat if the apple mixture starts to boil over. Remove the saucepan from the heat and fish out and discard the vanilla bean and ginger slices.
2. Transfer the apple mixture to a food processor and purée to a smooth sauce. Taste for sweetness, adding more honey as neces-sary.
NOTE: If you can find fresh passion fruit, you’ll need 12 to 16 to make 3/4 cup of pulp. Cut the fruit in half, scrape out the pulp, and press it through a strainer with the back of a wooden spoon.
Source: Raichlen, Steven. “BBQ USA” © 2003 Workman Publishing, ISBN 0-7611-2015-7 (page 254)
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