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Tartine's Passion Fruit Lime Bavarian: Passion Fruit Puree

silversparkle28 | Jan 14, 201107:33 AM

Hello! I am planning to make Tartine's Passion Fruit Lime Bavarian based on the recipe in the Tartine cookbook. To make the Bavarian I need passion fruit puree, fresh or otherwise. I've decided to purchase passion fruit puree, but am not sure which to purchase. For anyone that has made this cake or worked with passion fruit / passion fruit puree in desserts, please advise!

1. There's Cap'Fruit preservative free puree, available from Hayward's Chef's Warehouse. (FYI: I called to see if I could purchase this in person to save on shipping, but they are not open to the public. It would be so great if they were!)
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2. There's BevMo's Finest Call Passion Fruit Puree. By far the most affordable, but it looks like it is specifically meant for mixing cocktails. The product description says that it can be used in desserts, but I can't find any sources that show individuals having successfully used this in anything but mixed drinks.
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3. You might be asking why I don't just use fresh passion fruit. For my recipe, which I'm tripling, I'd need about 60 passion fruits, and then I would have to strain the seeds. First, I am unsure of where to find passion fruit around here, although I know they are in season now (winter). It seems that purchasing the puree already made would be more cost effective both financially and time wise. If anyone thinks otherwise, please let us Chowhounds know!

So, what should I do?
Thank you for your insights on passion fruit puree and baking!

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