Kiwi Sauce

Like most subtropical fruits, kiwis contain an enzyme that inhibits gelatin from setting up. In this recipe, because the fruit juice needs to set up just to the consistency of a pourable sauce, the problem is not as great as it is when preparing a molded dessert, for example. Cooking the fruit or puree kills the enzyme, but the brilliant green color is compromised; kiwi goes from bright green to yellowish at about 140°F (60°C). That the color is damaged at a high temperature is the reason t