Best 2 Passion Fruit Caramel Sauce Recipes

Passion fruit caramel sauce is a luscious and versatile sauce that adds a burst of tropical flavor to desserts, drinks, and even savory dishes. Made with just a few simple ingredients, this sauce is easy to prepare and can be tailored to your desired consistency and sweetness level. Whether you prefer a thick, rich sauce for drizzling over ice cream or a thinner, more pourable sauce for cocktails, this recipe has you covered. So, gather your ingredients and let's embark on a culinary journey to create the perfect passion fruit caramel sauce.

Here are our top 2 tried and tested recipes!

PASSION FRUIT CARAMEL SAUCE

Passion Fruit Caramel Sauce image

Categories Sauce Fruit Juice Fruit Dessert Quick & Easy Winter Passion Fruit Boil Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

2 cups sugar
1/2 cup water
2 teaspoons light corn syrup
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 1/3 cups frozen concentrated passion fruit juice cocktail, thawed (part of 12-ounce container)

Steps:

Combine sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup turns medium amber color, swirling pan occasionally, about 8 minutes. Remove pan from heat. Whisk in butter, then passion fruit concentrate (mixture will bubble up). Simmer over medium-low heat until color deepens to rich brown and caramel thickens enough to coat spoon thickly, stirring occasionally, about 12 minutes. Transfer sauce to bowl. (Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.)

MASCARPONE CHEESECAKE WITH ROASTED CASHEW CRUST AND PASSION FRUIT CARAMEL SAUCE

Mascarpone Cheesecake with Roasted Cashew Crust and Passion Fruit Caramel Sauce image

Categories Cake Cheese Nut Dessert Bake Cream Cheese Cashew Winter Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 19

Ingredients

Crust
1/2 cup salted roasted cashews
1/4 cup (packed) golden brown sugar
1 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
Filling
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
Pinch of salt
1 vanilla bean, split lengthwise
2 8-ounce containers mascarpone cheese*
1/2 cup sour cream
4 large eggs
Passion Fruit Caramel Sauce
Sliced tropical fruits (such as papaya, mango, and pineapple)

Steps:

For crust:
Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour, salt, and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
For filling:
Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy. Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally. Add eggs 2 at a time, beating just until blended after each addition. Transfer filling to prepared crust.
Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Place roasting pan with cheesecake in oven; cover roasting pan with foil. Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again. Bake cake 30 minutes. Lift foil again; cover again. Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer. Remove cheesecake from water. Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Cut around pan sides to release cheesecake. Cut into wedges. Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
*Italian cream cheese, available at Italian markets and many supermarkets.

Tips:

Use fresh passion fruit. Fresh passion fruit will give your sauce the best flavor. If you can't find fresh passion fruit, you can use frozen passion fruit pulp, but the flavor will not be as good.
Don't overcook the sauce. Overcooking the sauce will make it thick and syrupy. You want the sauce to be thick enough to coat the back of a spoon, but not so thick that it's difficult to pour.
Use a heavy-bottomed saucepan. A heavy-bottomed saucepan will help to prevent the sauce from burning.
Be careful when adding the cream. Add the cream slowly, whisking constantly, to prevent the sauce from curdling.
Serve the sauce warm or cold. Passion fruit caramel sauce can be served warm or cold. It's delicious on ice cream, pancakes, waffles, or fruit.

Conclusion:

Passion fruit caramel sauce is a delicious and versatile sauce that can be used on a variety of desserts. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a special sauce to add to your dessert, give passion fruit caramel sauce a try. You won't be disappointed!