Molokai, seen from West Maui HI

4 T. unsalted butter
1 T. canola oil
¼ c. chopped yellow onion
½ c. sake
2 T. sherry vinegar
½ small bay leaf
½ c. heavy cream
3 T. lilikoi (passion fruit) juice
1 tsp. lilikoi syrup
¼ tsp. salt
White pepper

Dice butter and allow to reach room temperature.
Heat oil in a 2 qt. saucepan over medium heat. Sauté onions for 2 minutes but do not brown.  Deglaze pan with sake and vinegar.  Add the bay leaf and reduce over medium heat until most of the liquid has evaporated.  Add the heavy cream and reduce by half, whisking occasionally.  Remove pan from heat and whisk in butter and lilikoi sources.  Strain through a fine mesh strainer into a small bowl.  Season with salt and pepper.  Keep warm (but not hot) until ready to serve. 

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