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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.
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You will also need:
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1. 6 clear, stemmed glasses with about a 1-cup capacity.
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2. 6 long-handled spoons.
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Making the lemonade:
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1. Mix the water, cane syrup (or simple syrup) and lemon juice together. Chill the lemonade before using it to make the verrines.
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Making the verrines:
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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.
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2. Peel the kiwis and cube them. Set them aside in a bowl.
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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.
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4. Divide the cubes of kiwi among the glasses.
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5. Add 6 toasted cashews to each glass.
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6. Pour 1/2 cup of chilled lemonade into each glass.
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7. Stir each dessert to mix the fruits and blend the flavours and serve with long-handled spoons.
