Lilikoi Sauce

Chef Paul Heerlein

 

2 cups white wine

3 shallots

1 cup lilikoi (passion fruit) puree

1 cup chicken stock

sugar to taste

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Proceedure:

Reduce wine and shallots in a non-reactive saucepan by 2/3rds.

Add stock and reduce by 1/2

Add puree and simmer for 10 minutes. Add sugar to taste (not to sweet). Add

slurry until the product reaches desired consistency, and a little whole

butter to round out the sauces edges.