Fraser Coast Chronicle - - WEEKEND -


75g caster su­gar

125g pas­sion­fruit pulp, passed through sieve, re­serve a small amount of seeds

3 tbsp wa­ter

1 tbsp cold but­ter


Cook su­gar in a heavy based pot over medium heat un­til it turns a light caramel colour. Re­move from heat and add pas­sion­fruit and wa­ter. Bring to a boil, lower heat and sim­mer for 5 min­utes. Swirl in re­served seeds and but­ter un­til melted then set aside.

Alastair McLeod is the chefowner of Al’FreshCo, al­

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