Kiwi and Passion Fruit Verrines

A timing note: The verrines are best if they are put together right before serving. The prep time includes chilling the lemonade and cooling the roasted cashews.

You will also need:

1. 6 clear, stemmed glasses with about a 1-cup capacity.
2. 6 long-handled spoons.

Making the lemonade:

1. Mix the water, cane syrup (or simple syrup) and lemon juice together. Chill the lemonade before using it to make the verrines.

Making the verrines:

1. Toast the cashews in a dry pan over medium heat or in the oven at 375 F just until they begin to brown. This shouldn’t take more than 3 or 4 minutes but keep an eye on them because they can burn quickly. Set them aside to cool.
2. Peel the kiwis and cube them. Set them aside in a bowl.
3. Cut the passion fruits in half (1/2 of a whole fruit for each verrine). With a teaspoon, scoop out the pulp (along with the seeds) into a bowl. (If you are using canned passion fruit pulp, measure out about 1/4 cup for each verrine.) The fresh pulp comes out of the shell in a clump. With a couple of forks, pull the strands of the fruit apart to loosen the pulp so that it will combine with the other ingredients. Divide the pulp among the glasses.
4. Divide the cubes of kiwi among the glasses.
5. Add 6 toasted cashews to each glass.
6. Pour 1/2 cup of chilled lemonade into each glass.
7. Stir each dessert to mix the fruits and blend the flavours and serve with long-handled spoons.