Passion fruit is one of my favorite flavors. I love it in pots de creme, in pâte de fruit, and in popsicles.
We’re in the middle of a good old fashioned spring thunder storm. The kind where the rain pelts the windows, the sky stays relentlessly gray, and the day is punctuated with loud claps of thunder.
It’s December 23rd, and I’m sitting in my pajamas by the Christmas tree with a mug of coffee and the severed head of a gingerbread person from a fresh batch of cookies.
For a long time, I didn’t know what passion fruit tasted like. I associated it vaguely with tropical juice blends and artificial fragrances in things like air fresheners and girly shampoos.
I fell hard for the passion fruit caramel combination the first time I tasted it in a sauce I drizzled over a burnt sugar cake.