Kiwi Sauce

Kiwi, like most subtropical fruits, contain an enzyme that inhibits gelatin from setting up. In this recipe, because the fruit juice need only set up to the consistency of a pourable sauce, the problem is not as great as it would be if one were preparing a molded dessert, for example. Cooking the fruit, or puree in this case, would kill the enzyme, but the brilliant green color would be compromised. Kiwi goes from bright green to yellowish at about 140°F(60°C). The fact that the color is da