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Passion Fruit Granita with Tropical Compote

Source: Cooking.com
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Active Time:  10 Minutes
Total Time:  6 Hours 10 Minutes
  6 servings
Frozen passion fruit juice concentrate makes this dessert a snap. Experiment with other frozen concentrates such as pineapple, guava, mango, etc.
RECIPE INGREDIENTS
One 11 1/2-ounce can Welch's frozen passion fruit flavor juice cocktail concentrate, thawed
1 1/2 cups water
2 tablespoons fresh lime juice

1/4 small ripe pineapple, peeled, diced
1 mango, peeled, pitted, diced
3 kiwi, peeled, diced
1 tablespoon sugar
1 teaspoon grated orange peel
1 to 2 tablespoons minced crystallized ginger

6 fresh mint sprigs (optional)
DIRECTIONS
Whisk frozen concentrate, water and lime juice in 8- or 9 -inch metal baking pan until concentrate has thawed. Freeze mixture until icy at edge of pan, about 1 hour, depending on type of freezer. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 1 hour. Whisk to distribute frozen portions evenly. Freeze without whisking until solid, about 4 hours. Using fork, scrape granita forming icy flakes.


DO-AHEAD TIP: Can be made 1 day ahead. Cover with foil and keep frozen.


Mix pineapple, mango, kiwi, sugar and orange in medium bowl to blend. Toss with 1 to 2 tablespoons ginger. (Can be made 3 hours ahead. Cover and refrigerate). Spoon granita into 6 frozen Martini glasses, mounding slightly on 1 side. Spoon compote on other side. Garnish with mint, if desired and serve immediately.


Recipe created exclusively for Cooking.com by Sarah Taverner.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 186
Sodium: 30mg
Fiber: 2g
Carbohydrates, Total: 47g
Protein: 1g
% Cal. from Fat: 0%
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