For the cupcake jubilee I made Cream Cheese frosting with pomegranate molasses and it is so GOOD!

I reduced pure Pomengranate juice by about half to make the molasses. I don't see why you could not substitute passionfruit juice.

Pomegranate Cream Cheese Frosting

6 ounces cream cheese (room temperature)
2 tablespoons butter (at room temperature)
1 ¾ confectionerÂs sugar, sifted
2 ½ tablespoons pomegranate molasses

1. Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
2. Add the butter and pomegranate molasses and mix to fully incorporate.
3. Gradually add 1 ¾ cups sugar and mix well.

Michelle

I used to have a huge passion vine that would yield up to 60 fruit a day, which I would juice. You don't get that much juice from each fruit, but when you get 60 a day, it doesn't matter.

Really, the only thing I ever made from the juice (besides juice and other drinks) was sorbet, but that was enough! The recipe calls for a sugar syrup to be made and added to the juice (to taste), and then you put the mixture in an ice cream maker or freeze it in a large shallow pan, which is what I did. About every 15 minutes or so, you have to check the pan and stir in the ice crystals, sort of like the way you would make granita. The sorbet from the fresh passion fruit had a wonderful fragrance - much like the flowers, and was unlike any sorbet you can buy pre-made. You can also add a bit of fresh lemon or orange juice. Passion juice is very compatible with orange juice - it has a similar fragrance to orange blossom. However, it is extremely tart and needs a lot of sweetening. I'm surprised that you found unsweetened passion juice. At the Indian market I go to, the passion juice has sugar added.

You can substitute passion juice for orange juice in some recipes also, but you will need to add sweetener. You would not be able to make passion fruit molasses without the addition of sugar, since it has almost no natural sweetness to it. If your juice as been sweetened already, then of course you could.

Lars

Lars, the recipe I found just called for 100% pure Pomegranate to be reduced and it was called Pomegranate Molasses. Because it was added as a flavoring to frosting which already contains sugar, no additional sugar is needed. Perhaps a bit confusing but this is how the recipe read.

Personally, if I was adding any kind of juice I would do the same and skip adding any additional sugar. And just taste test and add sugar or perhaps Karo Syrup accordingly. But we do not like things too sweet and prefer the natural flavors.

Michelle

Alison....
We also have had them growing in our garden and they are plentiful in the local markets. You will find many recipes for passion fruit if you look for them under their Spanish names: "parchita" or "maracuya".

Here's one recipe from my file and a link to more:

MARACUYA ICE CREAM TOPPING: (Passion Fruit)

1 cup passion fruit pulp
1 lemon - using peel and juice
1/2 cup sugar (3.5 oz)
1/2 cup (20 cl) water

1) Put all peel of lemon together with sugar and water in small saucepan. Bring to boil and boil 10 minutes.

2) Let cool. Then add pulp and juice of lemon. Mix well.

3) Serve over ice cream.

SharonCb

Here is a link that might be useful: Recipes for Maracuya (Passion Fruit)

We had a delicious desert of tres leche cake with a passionfruit sauce at the Border Grill in Santa Monica. It was delicious! I wish I had the recipe because it was the best tres leche cake I have ever had. The passion fruit sauce was slightly flowery and quite delicate.

Michelle, your recipe calls for "1 ¾ confectionerÂs sugar, sifted". I thought it meant tablespoons, but when I read further, I found it means cups, in which case there would be plenty of sweetener.

Lars

Passionfruit curd! Substitute an equal amount of passionfruit pulp for lemon juice in a lemon curd recipe.
Passionfruit is also a popular topping (along with whipped cream) for sponge cakes and pavlovas.

Do you think I could use straight juice, since I don't have the pulp? My family is big on the lemon and lime curd -- I might try a batch to take to them this weekend!

Lars -- I am corrected -- there is sugar in this juice. Mixes wonderfully with vodka and a little pineapple juice. Hic!

Michelle -- I have a bottle of pomagranate molasses in the fridge that I use to dress up all sorts of things. It never occurred to me that I could make it from the (now) readily available juice. My only ever-so-slight disappointment with the molasses is that it's brown -- does it cook down that color, or did the fresh made molasses still have the ruby red color of the juice?

Canarybird: Thanks for the link to those recipes. In a couple of them, they list "can of condensed milk" - do you know what size of can? Just want to make sure that their std. size is the same as ours ... thanks. I want to try that mousse, especially.

arline

This is a wonderful recipe from the City Bakery in NY for the tarts. I've made them with fresh passionfruit juice. They're amazing!

Passion-Fruit Tarts

Yield: 6 tarts
Pure passion-fruit juice or puree (see note) 1 1/3 cups
Vanilla bean, split 1/2
Large egg yolks 3
Granulated sugar 1/4 cup
Heavy cream 1/2 cup
Sweet tart shells, fully baked, 4-in. in diameter 6
Seedless raspberry preserves 1/4 cup

1. Pour juice or puree into medium saucepan. Scrape in seeds from vanilla bean; add pod. Warm over low heat.

2. Combine yolks and sugar in medium metal bowl; whisk to combine. Set bowl over saucepan of boiling water; whisk yolks and sugar until thick and pale, about 2 minutes.

3. Pour hot juice or puree into yolk mixture, whisking constantly. Using a wooden spoon, stir until mixture thickens, about 1 minute; strain into large bowl; cool.

4. Pour cream into mixing bowl. Beat until stiff peaks form; fold whipped cream into cooled passion-fruit mixture.

5. Ladle passion-fruit cream into tart shells. Freeze for at least 4 hours or overnight.

6. To add preserve "polka dots" hold frozen tart with fingertips, inset apple corer into fruit cream down to tart shell. Twist and pull corer out, leaving a cylindrical hole in tart. Repeat with remaining frozen tarts.

7. Put preserves in bowl and whisk until smooth. Fill medium paper pastry bag with preserves; cut small opening in tip; fill holes in tarts with preserves.

8. Refrigerate for 30 minutes to allow passion fruit and preserves to reach same temperature; let sit at room temperature for 15 minutes before serving.

Note: Only pure passion-fruit juice or puree is acceptable. Flavored drinks do not work. The juice or puree, usually frozen, is available through speciality shops or mail order.

I found the tart recipe online, but not the recipe for the shells and my copy of "Book of Tarts" is packed away somewhere in the attic, but your favorite pâte brisée or pie crust recipe will be fine.

I can't see why you couldn't use the straight juice. Pulp is basically juice with the seeds in it, it's not thick. If there's sugar in the juice you might want to adjust the sugar in the curd recipe a bit.

We had some sort of chocolate thing with a layer of jellied passionfruit on top at Laduree in Paris. OMG, it was just too good. I had to take little tiny nibbles to properly savor each bite. I have also had Lindt chocolate with passionfruit. My point being that if you like chocolate, those two flavors go together well. It is often paired with peach in yogurt. In the German grocery store nearby, they sell passionfruit syrup. We have used it in smoothies.

Arline...
I'm afraid I don't know how big that can of condensed milk would be. Isn't it annoying when recipes don't give exact quantities....as there certainly are many sizes of cans and it would be so easy to state the number of ounces or ml in that can. I think a standard size for these tins is 14 oz. Here in Spain we see condensed milk in tubes as well as tins but I'm not sure what is most common in Colombia, although I think the brands Nestle and La Lechera are international. I'd go for the 14 oz tin if I were you. Sorry I couldn't help more.

SharonCb