Passion fruit preserves
Overview
There is nothing impossible, only unimaginable. It is the passion fruit season. Foodies who love the unique fragrance and sour-sweet taste of passion fruit can come up with so many ways to eat it. Passion fruit juice, fruit tea, jam, chiffon, mousse... But who wants to feel the sadness of being hollowed out by the shell? Come on, the action plan to save the shell has begun^_^~
Tags
Ingredients
Steps
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I scooped out the juice from 2-3 passion fruits and put them in the refrigerator for later use. I saved a dozen shells for a few days. Because I hadn’t finished the passion fruit jam I made a few days ago, I had to eat a few every day, wash them and store them in the refrigerator. It was a pity that the shells were thrown away when making the jam. It was such a waste...
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Cut the shell in half and tear off the flesh inside, so that the finished product is clean and refreshing, and you don’t have to remove it. Alas ~ appearance control syndrome...
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Put it into a pot, add water to cover the shells, bring to a boil, turn to low heat and simmer for about 30 minutes
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Take it out and use a small spoon to gently scoop out the pulp along the edge of the shell
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Rinse twice with water, squeeze gently to remove the bitter taste, be sure to be gentle, otherwise the flesh will break into pieces for you to see. If you like the special taste of the pulp, you can ignore this step
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Spread the pulp, sugar and sugar layer by layer in a bowl, cover and refrigerate overnight
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Take out the juice and add a little corn starch and mix well
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Coat the pulp with starch pulp and spread it on a baking sheet lined with baking paper
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Preheat the oven to 120 degrees, place it in the middle rack of the oven at 100 degrees for 30 minutes, turn it over and bake for another 30 minutes
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Very pretty~
