green passion fruits
water
sugar
clove
cinnamon
green passion fruits
water
sugar
clove
cinnamon
Peel the passion fruits and simmer them with a little water to cover them
When they start to soften (just a few minutes later), add half of the sugar
The base is 750g of sugar for every kilogram of passion fruits
When the passion fruits are almost falling apart, remove them and let the gelée thicken, adding the rest of the sugar and, if desired, some little pieces of passion fruit.
