Primor Pineapple-Lulo Sauce

Pineapple and lulo cooked down into cream make a sauce that works across fish, chicken, and pork. The lulo brings a citrus edge that keeps it from going flat, which is what usually happens to fruit cream sauces.

Ingredients

• 1/3 cup Primor Pineapple Purée
• 1/3 cup Primor Lulo Purée
• 1/3 cup red onion, chopped
• 1 cup heavy cream
• 1 tbsp olive oil
• Fresh thyme
• Salt and pepper, to taste

Method

1. Heat the olive oil in a pan over medium heat and soften the red onion for three to four minutes.
2. Add both purées and let them reduce for two minutes.
3. Pour in the heavy cream and add the thyme.
4. Simmer gently until the sauce thickens enough to coat the back of a spoon.
5. Season with salt and pepper and spoon over fish, chicken, or pork.

Notes

Keep the heat low once the cream goes in. Fruit acidity plus a hard boil will split the sauce. Reduce the purées first so the pan is not too wet when the cream arrives. Good over white fish, seared chicken thighs, or pork tenderloin. Passion fruit purée works in place of lulo for something sharper.