Thanks for the advice. I probably should have checked stores before posting. It turns out that Mariano's has passion fruit.
Which brings me to the next question, after a short story.
About 15 years ago, my wife and I had dinner at Spago, at the Four Seasons Maui. The menu tried to do a tropical take on foie gras, by pairing it with pineapple. Unfortunately, we doubted (or maybe hoped) that the chef just tried to dump a tropical version on the menu and either didn't taste it or didn't care enough about the taste. Basically, it was a beautiful piece of foie gras on a slice of pineapple. The flavors did not come close to working together. It was terrible.
A few years later, we had dinner at a restaurant at the Guanahani Hotel on St. Barth. Similarly, the chef wanted to do a tropical take on foie. This time, the chef did a passion fruit chutney with the foie. It was one of the most memorable dishes I've we've ever had. You had the fat and sweetness of the foie, and the beautiful flavors of the passion fruit and it just worked perfectly.
Here's the thing: we now want to try to recreate some of those flavors. We know we need foie gras and passion fruit. However, does anybody have any suggestions as to what else we should add to make it all work? I'm thinking a bit of brown sugar with the chutney, and possibly some vinegar, but beyond that, I'd love to hear some suggestions as to how we might make this dish work.
Also, I've never cooked foie itself. I'm thinking of buying the slices of foie and then just cooking it on the stove with some grapeseed oil. Am I way off on the technique?