1/4 cup fresh passion fruit juice*
3/4 cup orange juice
1 tablespoon sugar
1/2 cup (1 stick) butter, softened
5 cups fresh fruit such as passion fruit, raspberries, sliced kiwi or peaches
Fresh mint sprigs for garnish (optional)

Combine juices and sugar in medium-sized, non-aluminum sauce pan. Heat to boiling. Reduce heat to medium high and cook for about 10 to 15 minutes or until only 1/2 cup of the mixture remains. Remove from heat. lowly wisk small amounts of butter into mixture until all the butter is incorporated. Keep mixture warm until served by placing over low heat.

Arrange fruit in six stemmed dessert dishes, then drizzle with warm butter mixture. Garnish with fresh mint.

Note: Six passion fruits will yield approximately 1/4 cup juice. Cut ripe fruit in half. Scoop out fruit and place in strainer. Press juice from fruit. If desired, non-frozen mango, cranberry or orange juice can be substituted for passion fruit juice. If using orange juice, omit sugar from recipe.

Yield: 6
Serving Size: 1 serving

Nutritional Information Per Serving
Calories: 250
Total Fat: 16 g
Total Carbohydrate: 29 g
Protein: 2 g