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Unit of measure

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  • 400 g Oranges
  • 30 g Brown sugar
  • 30 g Butter
  • 100 g Sugar
  • 50 g Invert sugar
  • 5 g Potato starch
  • 300 g Passion fruit purée
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Wash and dry the oranges. Boil them for 30 minutes in plenty of water. Drain.

Cut the oranges in half, remove the white part in the center, and scale them to 400g.

Roughly chop and sauté in the butter and brown sugar.

Leave them to caramelize on a low heat, add the sugar and invert sugar and cover with one-third of the passion fruit purée.

Reduce until almost all the liquid has evaporated.

Cover with another third of the passion fruit purée and reduce.

With an immersion blender, thoroughly blend the oranges.

Add the starch (which you have mixed in advance with the final  third of passion fruit purée).

Boil for a few minutes, stirring vigorously.

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