Serve this thick, luscious fruit curd with ricotta pancakes, spread it between two halves of a springy sponge cake, or place a dollop on oven-hot scones.
- 1 cup fresh passionfruit pulp
- 125 g unsalted butter, chopped
- ¾ cup caster sugar
- 5 eggs, lightly beaten
- 2 egg yolks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes about 2½ cups
You'll need about 12 passionfruit for this recipe.
Whisk the passionfruit pulp to loosen, then press through a sieve to remove the seeds. Return half the seeds to the juice. Combine the butter, sugar and passionfruit in a medium heatproof bowl. Stand over a pan of simmering water (don't let the bottom of the bowl touch the water) and stir until the butter has melted and the mixture is smooth.
Using a wire whisk, gently stir in the eggs and yolks. Keep stirring for 20-25 minutes, or until the mixture has thickened. Test by dipping a spoon into the curd, and running a fingertip through the mixture on the back of a spoon. It is ready when the line keeps its shape rather than running back together.
Pour into warm sterilised jars. Seal tightly, then leave to cool. Label the jars with the name and date. Keep in the fridge for up to 8 weeks.
Recipe and image from Merle's Country Show Baking: and Other Favourites by Merle Parrish (Random House Australia, $39.95, pbk).