Wandering through our local farmer's market with my bags of treasured heirloom tomatoes, prized golden raspberries and crisp, freshly picked red leaf lettuce, an intense, tropical fragrance drew my attention. Following the heady scent I was led a table where a little Asian lady sat knitting with just a few baskets of odd-looking purplish orbs in front of her. One of these round fruits had been cut open revealing its bright orange and seed studded interior in addition to releasing the sweet tropical fragrance. Without asking a single question she smiled, nodded her head and simply said, "Passionfruit." Closing my eyes I was momentarily transported to the Kapiolani Market on the island of Oahu complete with fresh cut mangoes, fragrant tuberoses woven into leis, and the aromatic passionfruit completing my momentary fantasy. Dragging myself back to reality I realized that I had no idea what I would do with one of these baskets of tropical goodness, but I had to have one!
My prized passionfruit basket by my side, I began an internet search for recipes. Among the Passionfruit Margaritas, smoothies, sorbets and tropical cosmos I discovered this delicate Australian recipe for Passionfruit Melting Moments. Small, elegant shortbread-like discs are sandwiched together with the ethereal passionfruit filling providing a moment of tropical heaven. Serving them to my mom and a girlfriend, the three of us sampled the little treats giving immediate groans of pleasure. Liv also closed her eyes upon her first taste and a smile spread across her face as she reached for a second... and then a third.
|Ripe passionfruit, slightly crinkled on the outside|
|Passionfruit - seeds, juices and membranes can all be used!|
The perfect, light treat for a holiday dessert tray or a special tropical delight tied up in a pretty little box, these delectable passionfruit cookies will bring a moment of tranquility to your busy day.
Passionfruit Melting Moments
by Syrie Wongkaew, Australian / New Zealand Food Guide
1 stick (125g) butter, at room temperature
3/4 cup (115g) all-purpose flour, sifted
1/4 cup (45g) powdered sugar, sifted (icing sugar)
1/3 cup (50g) cornstarch (cornflour)
1 tsp finely grated lemon rind
Strained liquid from 2 passionfruit
1/2 stick (60g) butter, softened
1 cup (150g) powdered sugar (pure icing sugar)
1 tsp lemon juice
Preheat oven to 325F (160C). Line baking tray with baking paper or silicone mat. Using an electric mixer, beat the butter until pale and creamy. Add the passion fruit juice. Mix well.
Next, add sifted flour, icing sugar, cornstarch (cornflour) and lemon zest. Stir well with a wooden spoon until combined.
Roll teaspoonfuls of dough into balls. Place on lined baking tray, about 1 inch apart. Dust back of a fork with cornstarch and gently flatten. Repeat process with remaining dough. Bake for 12-15 minutes or until lightly golden and cooked through. Set aside on the tray to cool for 3 minutes then transfer to wire rack to cool.
To make the filling, use an electric mixer to beat the butter until pale and creamy. Add the icing sugar, passionfruit pulp and lemon juice and beat until combined.
Spread a small amount of icing onto one side of a biscuit then sandwich with a second biscuit. Repeat with remaining biscuits and filling.
Store in an airtight container for up to 5 days.
|Raitea, French Polynesia - 2010|