PassionAte Preserve is made in Victoria Park by the wonderful Sarah-May Toohey. The recipe was her 30th birthday present from her Grandmother. Sarah tried fiddling with it (as you do) but found that Grandma knew best.
The recipe's secret is to not get in the way of fresh passionfruit – just good fruit, a smidgeon of pectin, and a touch of sugar…prepared with lots of love.
PassionAte Preserve is totally brilliant with brie, scrumptious with scones, sparkling in champagne, spectacular by the spoonful, and tastes great with vanilla ice cream all year round.
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