Caramel Passion Fruit Slice Recipes

PASSIONFRUIT SLICE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper.
• In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
• Place mixture into baking pan and press down to form one even layer. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges.
• In a separate mixing bowl, add condensed milk, lemon juice and passionfruit and stir to combine.
• Pour mixture over coconut crust. Add a tablespoon of passionfruit pulp on top and swirl using a butter knife.
• Bake slice for another 15 minutes or until slightly firm to the touch. Leave to cool for at least 30 minutes in the baking tin. Then place in the fridge for at least 2-3 hours to set. Cut into small slices to serve.

EASY PASSIONFRUIT SLICE / BARS

Steps:

• Preheat oven to 180°C or 160°C if using a fan-forced oven. Line a 22cm square pan or a slice tin.
• Combine all ingredients for the slice base and press into the prepared pan.
• Bake 12-15 minutes. Remove from oven and allow to cool in the pan for 15 minutes. The base is still soft while hot, but will harden as it cools. The base will be light in colour.
• Using a bowl, combine the can of condensed milk and the passionfruit pulp.
• Spread the passionfruit mixture over the slice base and return to the oven for about 12 minutes, or until the topping is just firm to the touch.
• Remove from oven, allow to cool 15 minutes and then chill until set.
• Cut into squares to serve.

FRUIT CARAMEL

Steps:

• Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
• Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
• Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.