Lilikoi Sauce

Chef Paul Heerlein


2 cups white wine

3 shallots

1 cup lilikoi (passion fruit) puree

1 cup chicken stock

sugar to taste





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

Add stock andreduce by 1/2

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

slurry until theproduct reaches desired consistency, and a little whole

butter to roundout the sauces edges.