Passionfruit Glaze

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Well today is the last recipe featuring April’s Flavor of the Month, passionfruit.  Derek and I have been brainstorming savory things to use it in and a bbq sauce and/or glaze was at the top of the list.  After several variations, this is the one I’m most happy with.  It has a lovely sweet and sour flavor and doubles as a glaze and a sauce for meats.

Let’s get saucy!

This recipe is super easy.  Put all of the ingredients in a small saucepan and cook over medium heat for about 10 minutes or until thickened.

If using it for a glaze, brush it on your meat when it’s close to done and let it cook another 3-4 minutes.  You’ll end up with a sweet and sticky caramelized glaze.  The rest of the mixture can be served on the side as a dipping sauce.  It will keep in the fridge for about a week.

We tried the glaze on ribs first and it was fantastic!  We used the same rub in this recipe, and cooked the ribs for 25 minutes at 400° on a foil-lined cookie sheet.  Then we lowered the temp to 300°, wrapped the ribs in foil and cooked another hour and a half.  Once they’re done we took the ribs out of the foil and brushed the glaze on the meat side and cooked about 4 minutes. The tangy glaze was lighter than a regular BBQ sauce and gave the ribs a tropical twist.

The other meat we tried this glaze on was chicken thighs.  Derek made the comment that the flavor combo was like a grown-up version of chicken nuggets dipped in sweet and sour sauce and I have to agree!  For these, we just put 4 chicken thighs in a greased glass pan and seasoned them with salt and pepper.  We cooked the thighs in a 400° oven for about 25 minutes or until they were 150°.  Then we brushed the thighs with the glaze and cooked another 3 minutes. I tried this with skin-on thighs, but found the skins got flabby after the glaze was applied, so I recommend skinless.

The possibilities for this glaze are endless!  It would make an excellent glaze on roasted pork tenderloin or pork chops.  I also think the brown sugar and passionfruit flavors would make this the perfect glaze for chicken or lamb kabobs with pineapple, mushroom and onions.  We will also be using it on burgers and other sandwiches and I think it would add an interesting zip to sautéed carrots.

I’d love to hear how you intend to use it.

Stay tuned tomorrow to hear what the new Flavor of the Month will be and see what I learned about passionfruit.