u/AdIndividual4081

I’m trying to create a passion fruit drizzle that tastes as close as possible to fresh fruit, but slightly more balanced and versatile.

I want to keep the brightness, aroma, and seeds, but give it just a bit more body and roundness (thinking a subtle vanilla note).

I’m not trying to turn it into a jam or heavy sauce.

Would love your input:

How would you keep that “fresh fruit” taste while stabilizing it?

Would you reduce it at all, or keep it mostly fresh?

Any small techniques or ingredients that make a big difference?

Just trying to get the fundamentals right.